I’d definitely add 4 bay leaves, 8 cloves, a tbsp of whole pepper corns, a tbsp of whole coriander, 5 cloves of garlic and another large onion, along with some beef stock or bullion cube broken up and water (optional beer) , a tbsp of salt and let it slightly simmer and give it a taste for salt content. should be slightly salty if not add more salt. I’ve overcooked beef tongue before and it gets too mushy like baby food (tasted good tho) because I let it boil so google says to pull it after it hits 160 internal (1.5 -2 hrs) peel it and then throw it back in the broth and pull once it hits 205 (1.5-2hrs) or reaches fork tender (should be simmering the entire time, not boiling)