96-hr Ox tongue Stew

Steps

1. Remove the skin from the tongue.
2. Skin the onion and carrot, and cut them into big chunk, set aside
3. Prepare a large pot, add the water, set aside
4. In frying pan, add some oild and sear the tongue, make sure brown all sides, we just need the surface browned
5. When the tongue is ready, put the tongue into the pot of water
6. Add the onion and carrot to the frying pan, saute until the surface is slightly charred
7. And add the charred onion and carrot to the pot
8. Deglace the pan with red wine, scarp up the brown bit on the pan, and pour it to the pot
9. Also add the herbs to the pot, turn on high heat, wait until it start to boil, turn to low heat, simmer for 4 hours
10. After 4 hours, take out the tongue and strain the remaining liquid, discard the onion, carrot and herbs
11. Put the tongue back to the pot and add back the strained liquid, let it sit in the stock and cool overnight
12. Next day, simmer the tongue for another 2 hours, meanwhile skim off the top of the stock
13. After 2 hours, cool again together completely. After it cools completely, take out the tongue and store in the fridge. Continue with the sauce.
14. Make a roux by melting the butter in a small pot first, and add the flour to the pot after that.
15. Contine cooking on low to medium heat, until the mixture is darken to a the point, almost resembling molten dark chocolate, but a bit lighter in color.
16. When it's ready, slowly add the stock the roux, continue stiring. Add around 3-4 ladle of stock, until the mixture is loosen
17. Add the mixture to the remaining stock, cook on low heat, until it reduced by half
18. At this point, add the 1st stage of seasoning to the mixture, continue cooking, until it reduced by half again.
19. Taste test, adjust seasoning if needed.
20. To serve,take the tongue out from the fridge and cut into 1"x1" cube.
21. In a small pan, melt the butter and add the red wine and beef stock, next add the beef tongue.
22. Add a little bit of the sauce, incorporate the ox tongue with the sauce, make sure everything is warm up and in the right consistency.
23. Done