|Stock||1 Cup (16 tbs) (Adjust Quantity As Needed To Cover)|
|Carrots||6 , diced|
|Onion||1 , chopped|
|Parsley||1 Tablespoon, minced|
|Nutritional yeast||3 Tablespoon|
Cover tongue with stock.
Simmer for 1 hour.
Arrange 4 slices of bacon at bottom of deep saucepan.
Lay tongue on top.
Cover with remaining 4 slices of bacon.
Add rest of ingredients and 1 cup of stock in which tongue was cooked.
Cover and continue simmering until thoroughly cooked.
Split tongue down middle and surround with vegetables.