Soak tongue and dried woodear mushrooms overnight in cold salted water. Drain. Rinse, boil fresh cold salted water, immerse tongue and woodear mushrooms 5 minutes in boiling water. Drain again.

Glaze onions in butter with garlic, asparagus tips, cilantro and celery in large dutch oven.

Put tongue on top of glazed onions with woodear mushrooms and herbs in dutch oven, cover with water, bring to boil, then simmer 4 hours. Save broth. Rinse tongue meat, cool, peel by scraping spoon under outside, slice tongue 1/4” thick slices across the grain. Peels go to the cat. Pour cup of heated madeira or brandy over the sliced tongue, light and flambee the dish.

Melt butter, Add flour and tomato paste, add broth, whisk till smooth, boil to make a sauce called roux till condensed. Add 2 Tbs madeira or brandy. Place flambeed tongue on bed of boiled glazed vegetables. Drizzle roux over tongue and vegetables.

Makes a delicious large warm lunch sandwich in microwave on large fresh breadroll with roux, one minute.

Fry garlic in butter with boiled woodsear mushrooms, when browned, add heated madeira, flambee, taste. Use some to sliver and decorate platter with tongue.

Serve remaining woodear mushrooms, glazed vegetables and roux sauce as side dishes with tater tots. Enjoy.