Beef tongue with red wine

PREPARATION

Cook the tongue in a pot of boiling water for about 30 minutes. Drain and peel. Put it in a container with wine, sliced ​​onion, laurel, a little pepper and cloves. Leave it to marinate for one night.
Drain the tongue from the marinade, dry it and brown it in a pan with a little oil.
Chop the celery, the carrot and the shallot together with the bacon; add this mixture to the tongue and brown for 10 minutes. Pour the filtered marinade onto the tongue, bring to a boil and cook for at least 2 hours. If necessary, add warm broth. When the tongue is cooked, remove it from the pan, thicken the sauce if necessary, and pass it through a sieve.
Serve the whole or sliced ​​tongue covered with the cooking sauce. Serve accompanied by a nice mashed potatoes or polenta.