Red Wine Braised Beef Tongue

1 tongue
2 medium onions, thinly sliced
6 cloves garlic, crushed
2 tablespoons fresh thyme , finely minced
¾ cup red wine
1 & ½ - 2 cups meat stock/bone broth (until liquid is 1/3 of the way up the tongue)
Browning fat
Crème fraiche
Salt & pepper to taste

Preheat oven to 350
Salt & pepper tongue and brown in fat on all sides
Set aside and sauté onions, garlic and herbs
Remove, set aside and deglaze Dutch oven with wine
Return tongue to Dutch oven and top with onion, garlic/herb mixture
Pour in hot stock/broth and cover with crumpled parchment paper
Place lid on top and slide into preheated oven
After 20 minutes, reduce heat to 300 degrees
Braise for 3-4 hours depending on desired consistency (less for sliceable tongue)
Remove from Dutch oven and set aside to cool, then remove membrane
Strain fat and reduce stock/broth
Add fat back to sauce along w/ crème fraiche and serve over sliced/shredded tongue