Bring a large pot of water to boil on the stove with 8 smashed garlic cloves, one small onion chopped, two tablespoons of kosher salt and the peel of an orange and squeeze the juice from the orange into the water.

Add the beef tongue and simmer for 4-5 hours. Remove the tongue when a knife can easily be inserted into it.

Let stand on the cutting board for 15 minutes and discard the water from the pot.

Peel the skin away and discard.

Slice the tongue into 1/4 “slices and cut away the darker under tongue section.

On a hot grill finish the slices turning frequently. The tongue is fully cooked but you are developing a seared crust on the outside. As the fat begins to render the caramelization will speed up, so be careful of flareups.

Once the desired color is reached remove and serve.