1 1/2 pounds oxtails, cut crosswise into 2-inch pieces and washed
1 carrot, peeled
1 stalk celery, chopped
1 onion, peeled, plus 1/2 onion, chopped
1 very large beet, trimmed and scrubbed
3 large potatoes, peeled and chopped
1/2 head green cabbage, shredded
1 cup chopped and seeded red bell pepper
1 cup tomato paste or ketchup
Kosher salt
Dried bay leaves
Black peppercorns
Sour cream, for serving
Brown bread, for serving
Chopped garlic, for serving
Beef Tongue Salad, for serving, recipe follows
One 3 to 4-pound beef tongue, scrubbed
1 carrot, peeled
1 onion, peeled, plus 2 tablespoons chopped onions
Dried bay leaves
Whole black peppercorns
Kosher salt
Ice water, for chilling
1 cup diced tomatoes
1 tablespoon minced garlic
1 cup mayonnaise
Freshly ground black pepper
Romaine lettuce leaves
Chopped fresh dill
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