Instructions: Bring water to a boil in a heavy stockpot, add whole ox tongue and return to a boil. Reduce heat and simmer for approximately 1 hour, or until tongue is nearly cooked. Strain stock and cool tongue down to room temperature. Peel skin off with a sharp knife.

Slice ox tongue in thin even slices and place in a saucepan. Pour in beef stock and add both types of soy sauce, pepper, nutmeg, lime leaves and fried shallots. Bring to a boil, reduce heat and simmer for 10 minutes. Add potatoes and continue to simmer until potatoes are cooked.

Garnish with fried shallots.

Comments: The flavor of this dish seem to intensify if it is kept and reheated; add the garnish only when serving. If ox tongue is unavailable, substitute beef or calf tongue.

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