Put beef tongue, onion, garlic and bay leaves in a slow cooker and add enough water to cover tongue. Cook overnight on low. You can also gently boil it on the stovetop for 2 hours to 3 hours, until the beef tongue turns very tender.

When tongue is cool enough to handle, peel off and discard rough tongue skin.

Cut tongue in 1/2-inch slices across grain then into 1/2-inch cubes. It can also be shredded or sliced, depend on the dish you cook. If you won’t serve the tongue soon, store in an airtight container or ziplock bag in the fridge up to 5 days.

When ready to serve, heat oil in a large nonstick or cast iron skillet set over medium-high heat until shimmering. Add tongue pieces and cook, stirring occasionally, until tongue is well browned on all sides, 2 to 3 minutes total. Season to taste with salt and pepper.