In reply to Jasmine.

Yahoi & Bam arguing with ghetto trolls comes to this her mother agrees with her and that’s her only argument make the same as I do and just share recipes on her comments.

Cow Tongue Pot Roast with Onion Gravy
Serves: 4
Hands On Time: 1 hour and 0 minutes
Total Time: 7 hours and 0 minutes

Ingredients
Beef Tongue
2 large beef tongues
1 large yellow onion, quartered
6 cloves garlic
3 tablespoons kosher salt
1 tablespoon whole black peppercorns
3 bay leaves
3 sprigs fresh thyme

Onion Gravy
3 tablespoons unsalted butter
1 large yellow onion, halved and thinly sliced
3 cloves garlic, minced
2 teaspoons chopped fresh thyme
3 tablespoons all-purpose flour
3 cups beef broth
Mashed potatoes, for serving
Chopped chives, for serving

Instructions
To make the tongue: Place the beef tongues in a large stockpot or Dutch oven with the onion, garlic, salt, peppercorns, bay leaves and thyme. Cover with water by at least 3 inches then bring to a simmer over medium-high heat. Once the liquid is simmering, cover the pot and reduce the heat to medium. Simmer until the tongue is tender and a knife can be inserted with little to no resistance, about 6 hours.

(Alternatively, place all of the ingredients in a pressure cooker or Instant Pot and cover with water. Cook at high pressure until tender, about 90 minutes. Use the natural release to release the pressure.)

Once the tongues are tender, remove from their cooking liquid and transfer to a cutting board until cool enough to handle. Peel the outer skin away from each tongue and discard. Thinly slice the meat.

To make the gravy: In a large skillet, melt the butter over medium heat. When the butter is foamy, add the onions and cook, stirring frequently, until soft and translucent, 8 to 10 minutes. Once the onions are soft, add the garlic and thyme and cook until aromatic, about 1 minute. Add the flour and cook, stirring constantly, for 2 minutes.

Add the beef broth and bring to a simmer, stirring frequently, until the sauce has thickened enough to coat the back of a spoon. Season to taste with salt and pepper, then add the sliced beef tongue. Reduce the heat to medium-low and simmer the tongue in the gravy until the flavors have melded, about 10 minutes. Serve hot over mashed potatoes, garnished with chopped chives.