Beef Tongue with Rice

1 Beef Tongue

1 Medium Onion, studded with cloves

1 Medium Onion, chopped

1 Chopped Green Pepper

10 whole Peppercorns

3 Bay Leaves

2 Tbl Cornstarch

Salt

In a large pot, place the tongue, whole and chopped onions, pepper, peppercorns, bay leaves and salt to taste. Cover with water and bring to a boil. Reduce heat, cover pot, and simmer for 3 hours.

Remove tongue from the water and run cold water over it. Carefully slit the skin and peel the tongue. Slice the tongue thin.

Remove one cup of broth from the pot, add cornstarch, and mix well. Return to pot, bring to a boil, stirring constantly, until the gravy thickens.

Reduce heat to low and return tongue to pot and warm.

Serve over white rice.