Boil the water and vinegar in a pot. Wash the ox tongue and add to cook in medium heat for at least 2 hours or until very tender (the vinegar aids in removing the game flavor)
Ice bath the tongue, remove the outer membrane, slice & set aside
In a separate pan, pour in cooking oil and sauté the onions until caramelized, set aside
Using the same pan, brown the sliced ox tongue quick in high heat. Add in the bourbon & gently scrape the pan to deglaze.
Stir in the beef broth, heavy cream & butter. Cover the pan, lower the heat and simmer for 15 to 20 min.
Add back the caramelized onions & ground peppercorns, cover back and continue to simmer in low heat for at least 5 minutes for flavors to marry
Salt and pepper to taste, garnish with your herb of choice and serve
