Rinse the cow tongue with cool water and place it in a dutch oven.

Add enough water to fully cover the meat and add a teaspoon of salt.

Bring the water to a boil, then reduce the heat to a simmer and cover.

Cook for 2 ½ hours.

Transfer the meat to a wooden cutting board to remove the skin and slice into ½" or so medallions.

Next, drain the water from the pot, add in some cooking oil, and heat over medium-high heat.

While the dutch oven is heating up, combine the seasonings in a small bowl and coat each medallion.

Once the oil is hot, sear the meat on both sides for approximately 4 minutes, rotating every minute.

Remove the meat from the heat to rest.

Dice, then saute the vegetables in the same dutch oven until soft.