Tongue with Capers and Cornichons

• One 3-to-4-pound fresh beef tongue, washed, or 2 veal tongues
• 1 medium onion, peeled
• 6 cloves
• 1 medium carrot, peeled
• 1 stalk celery, halved
• 1 leek, trimmed, cut lengthwise, and cleaned
• Grated zest of 1 orange
• 2 tablespoons white vinegar
• 3 bay leaves
• Pinch of saffron
• 4 sprigs fresh thyme, or 1 teaspoon dried thyme
• A few peppercorns, plus freshly ground pepper to taste
• 2 tablespoons coarse salt, plus more to taste
• 1/3 cup vegetable oil
• 1 tablespoon flour
• 1/2 small tomato, peeled and pureed
• 1/2 cup white wine
• 2 tablespoons drained capers
• 2 tablespoons finely diced cornichons (gherkin pickles)
• 1 bunch of fresh parsley, minced

1. Bring a large pot of water to a boil.
2. Add the tongue, and simmer, covered, for about 20 minutes.
3. Remove the tongue and discard the water.
4. Rinse the pot.
5. Pour fresh water into the same pot.
6. Pierce the onion with the cloves, and add to the pot, along with the carrot, celery, leek, orange zest, 1 tablespoon of the white vinegar, the bay leaves, saffron, thyme, peppercorns, and salt.
7. Lower the tongue into the pot, making sure the water almost covers the meat.
8. Bring to a boil, and simmer, covered, for about 2 hours, depending on the weight of tongue, until it is tender when pierced with a knife.
9. As it cooks, replenish the water as needed so the tongue remains almost covered.
10. While the tongue cooks, heat the oil in a saute pan.
11. Add the flour, stirring, over low heat without browning for about 4 minutes.
12. Strain in about 1 cup of the tongue-cooking water, whisk, and add the tomato, white wine, remaining tablespoon vinegar, capers, cornichons, and a little salt and pepper.
13. Bring to a boil, and simmer for about 15 minutes over a low heat, until the sauce reduces a bit.
14. Adjust the salt and pepper to taste.
15. When the tongue is done, turn off the heat.
16. When it is cool enough to handle, remove the tongue from the water, and peel the skin off with a sharp knife.
17. Cut on the diagonal into slices about 1/4 inch thick, and arrange on a serving platter.
18. Discard the vegetables or use for soup.
19. Pour the sauce over the slices, and sprinkle parsley over all.

beef, onion, cloves, carrot, celery, orange, white vinegar, bay leaves, saffron, thyme, ground pepper, coarse salt, vegetable oil, flour, tomato, white wine, capers, cornichons, parsley

Taken from www.epicurious.com/recipes/food/views/tongue-with-capers-and-cornichons-374017 (may not work)