1 grass fed beef tongue – 2-3 pounds

2 medium onions

1 whole garlic head

6-7 bay leaves

1 tbsp whole peppercorns

2 sweet potatoes

olive oil

1 bell pepper

1/2 onion 

Salt and pepper

Preparation

Rinse tongue and put in a large pot and cover with water, quartered onion, crushed garlic cloves, peppercorns, bay leaves, and a couple pinches of salt.

Bring to a boil, then partly cover, reduce to a simmer and cook for around 2 hours until fork tender.

Once cooked, remove from water and allow to cool for a few minutes. Remove outer layer of tongue and cut into small cubes. Set aside.

In boiling water, add potatoes and allow to cook for 5-10 minutes until slightly softened. Remove and rinse under cold water and set aside.

In saute pan over medium heat add a few pieces or salt pork or olive oil. Remove remaining pork after a there is a sheen on the bottom of the pan.

Add diced bell peppers and cook for 5 minutes. Add potatoes and cook for another 5 minutes. Add onion and cook for 3 more minutes and then add tongue. Cook for another 7-10 minutes until potatoes start to brown.

Plate with your favorite style of eggs (sunny side up, over easy) or eat as a side.