Place <quantity>1</quantity> clean beef tongue in a container. Season with salt and black pepper powder to taste

Add vegetable oil to taste and evenly rub the seasoning

Cover with cling film and let rest in the refrigerator for 2h to flavor

Squeeze the juice from <quantity>½</quantity> lime into a bowl half-filled with water

Cut <quantity>200<unit>g</unit></quantity> of green apple sinto small cubes and add them to the bowl

Add <quantity>240<unit>ml</unit></quantity> of alcohol vinegar, <quantity>210<unit>ml</unit></quantity> of water, <quantity>60<unit>g</unit></quantity> of sugar, and <quantity>1<unit>tsp</unit></quantity> of salt to a saucepan over medium heat

Drain the apple cubes and place them in a container. Pour over the boiled vinegar mixture. Allow the pickled apples to cool

Drizzle a heated skillet with vegetable oil and sear the tongue very well on all sides

Transfer the tongue to a pressure cooker and add <quantity>4<unit>cups</unit></quantity> of beef stock

Add <quantity>1<unit>cup</unit></quantity> dark beer and <quantity>½<unit>cup</unit></quantity> soy sauce and close the pressure cooker. When it is pressurized, turn down the heat and cook for 40m until the tongue is tender

Carefully release the pressure manually using the valve on the cooker or allow the pressure to release naturally by turning off the heat and letting the cooker sit

Remove the tongue and place in a bowl to cool. Transfer the liquid to another saucepan and reduce until thick

Thinly slice the tongue

Add the sliced tongue to the sauce and heat

Serve the tongue and sauce in a plate with bread slices. Add the Pickled Apple and garnish with chopped scallion. The tongue with black beer & soy sauce is ready

Enjoy!