Barbecue Beef Tongue

• 1 beef tongue, 2 to 3 pounds, rinsed
• 1/2 carrot, diced
• 1 celery stalk, diced
• 1 medium onion, diced
• 2 thyme sprigs
• 1 cup flat-leaf parsley
• 1 teaspoon black peppercorns
• 2 tablespoons Chinese or Thai barbecue sauce
• 1 quart veal or beef stock
• 2 quarts chicken stock
• 2 1/2 cups arugula or baby spinach
• 1 tablespoon red wine vinegar
• 1 tablespoon extra virgin olive oil

1. Heat oven to 325 degrees.
2. In a deep ovenproof casserole, 5 to 6 quarts, place the tongue, carrot, celery, onion, thyme, parsley, peppercorns, barbecue sauce, veal stock and just enough chicken stock to cover tongue.
3. Bring to a boil, stir, cover and place in the oven.
4. Check liquid from time to time, adding more chicken stock as needed.
5. When tongue is very tender, about 3 hours, remove it from pot to cool.
6. Let uncovered pot cool about an hour.
7. Strain cooking liquid into a 4-quart saucepan, bring to a boil and reduce to 3 cups, about 45 minutes.
8. Meanwhile, peel skin from tongue, wrap tongue in plastic and refrigerate at least 2 hours or overnight.
9. (Reduced cooking liquid can also be refrigerated.)
10. Slice tongue 1/2-inch thick.
11. Arrange slices, slightly overlapping, in a large skillet.
12. Pour reduced sauce over, bring to a simmer and cook about 30 minutes, until syrupy.
13. Toss greens with vinegar and oil.
14. Transfer tongue to a serving platter, spoon sauce over tongue and serve with greens alongside.

beef, carrot, celery stalk, onion, thyme, flatleaf parsley, black peppercorns, chinese, veal, chicken stock, arugula, red wine vinegar, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1013095 (may not work)