Remove the skin from <quantity>1</quantity> beef tongue

Peel <quantity>5</quantity> medium carrots

Remove the stems and large dice the carrots

Cut <quantity>2</quantity> medium onions in quarters and peel

Dice the onions into large pieces

Remove the leaves from <quantity>1</quantity> stalk of celery

Cut the celery into quarters and chop

Combine the vegetables to form the mirepoix

Drizzle <quantity>2<unit>tbsp</unit></quantity> of vegetable oil in a heavy bottom pot over medium heat

Add the mirepoix to the pot

Add <quantity>1</quantity> bunch of thyme and stir

Add <quantity>1<unit>cup</unit></quantity> of tomato purée. Stir so the pureé does not stick to the pot

Add <quantity>1½<unit>cups</unit></quantity> of red wine and stir

Add the beef tongue on top of the mirepoix

Add enough water to almost cover the tongue

Cover the pot and cook on low heat for 3h, until tender

Turn off the heat of the pot and allow the tongue to rest for 2h, while covered, until cool. Remove the tongue

Pour the sauce through a sieve into a pot

Heat the sauce. Reduce by about <quantity>⅔</quantity> until it has a velvety and gelatinous mouthfeel

Cut the cooked beef tongue in half, lengthwise

Brush the cut side of the beef tongue with the reduced sauce

Season with salt to taste

Transfer the beef tongue to a hot grill

Flip the beef tongue multiple times, brushing with sauce after each flip. Continue until there are grill marks

Lightly fan the tongue over the fire. Remove it from the grill

Pour additional sauce over the beef tongue

Move to a serving dish and add more sauce. Enjoy the Beef Tongue!