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1 whole beef tongue
15 peppercorns
3 to 4 bay leaves
water, to cover
1 large onion, finely chopped
3 to 4 baskets of champignon or portobello mushrooms
oil, for sauteing
1/2 teaspoon turmeric
1 tablespoon sweet paprika
a few cranks of black pepper
To a pot large enough to comfortably fit the tongue, submerge the tongue in water. Add the peppercorns and bay leaves. Cook for an hour and a half. Cool well and place in the refrigerator overnight.
The next day, slice it with a sharp knife. Strain and reserve three cups of the cooking liquid.
In a wide, flat pot, fry the onion in oil. Add mushrooms and cook about another 10 minutes. Add the remaining seasonings, a little more oil, and reserved cooking liquid. Bring to a boil and add the pieces of tongue. Shake the pot in a circular motion once in a while. Add water to just cover the vegetables and meat.
Lower the heat and cook for about two hours.
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