"La langue" a.k.a Tongue with capers

Do I need to say how much I love tongue? I won't, just because it sounds weird, but I find this meat to be the most tender and flavourful meat I've tasted, and served up on Passover, is just the way I like it. Here's what you'll need:

1 tongue marinated or not
1 small jar of kosher capers
1/4 cup of saffron infused water
3 tbsps oil
1/2 cup chopped flat leaf parsley
1 to 2 crushed garlic cloves (we don't add it if it's marinated)

Boil tongue for around 40 minutes then throw away the water, cool, then remove the outer skin and trim the visible fat. Slice on the bias, it should give you around 15 slices (better results with an electric knife). In a large pot lay the slices, cover the meat with water, 3 tbsps oil, crushed garlic, saffron water, capers, boil on high, taste for salt, add if needed, then lower to a minimum and cover. Cook on low heat for 2 hours then uncover, check for doneness. If needed add some more water, when the sauce thickens, add  the parsley and cook another 10 minutes and serve.
Enjoy!