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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Place the beef tongue in a large pot or Dutch oven and cover with cold water by at least 2 inches. Add the halved onion, smashed garlic, bay leaves, black peppercorns, dried oregano, and 1 tsp salt. Bring to a boil over high heat, then reduce to a steady simmer, partially cover, and cook for 2 hours 30 minutes to 3 hours, until the tongue is completely tender when pierced with a knife and registers at least 160°F (71°C) at the thickest part on an instant-read thermometer.
Transfer the tongue to a cutting board and let it rest for 15 minutes, until cool enough to handle. Discard the braising liquid and aromatics. Using your fingers or a paring knife, peel away the thick outer skin — it should slip off easily; start at the base and work toward the tip. Trim and discard any fatty or gristly bits from the base.
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