Rinse the ox-tongue, until the water is clean and not murky. Then rinse and halve the leek and carrots.

Place all the ingredients in a medium sized pot and cover with water.

Bring the pot to boil on high heat, then lower the heat and simmer gently for 3 hours.

Using tongs, take out the tongue and place in a dish to cool.

Once cooled, but not cold, gently peel the outer layer using your fingers to peel back the tough layer.

Slice the tongue and season with salt and pepper.

Brown the slices on medium heat, you do not need to add oil because tongue flesh contains fat.

Serve with salad, fried rice or potatoes.