Soak the tongue in a saucepan of cold water for 3 hours.
Drain the tongue and put it in a pan.
Add the rest of the ingredients and bring to a boil.
Cover and simmer for 2 to 3 hours or until the tongue is tender.
Remove the tongue from the broth and remove the skin.
Serve warm, topped with strained cooking broth.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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