Place frozen tongue and chop the vegetables into chunks and place with the bay leaves into a crock pot. Add 2 cups of filtered water. Sprinkle a bit of sea salt over the mixture.

On low, the frozen tongue will be ready in 12-14 hours.

When the tongue is ready, peel skin while it’s still very warm so the skin slides off easily. Place the tongues in the fridge. When it cools, slice. Serve the vegetables from the tongue together with the meat or mash some and place with some of the gravy into the pan of sliced tongue. Add more sea salt to taste.