Remove the tongues from the brine
, reserving the garlic cloves
and bay leaf. Rinse the tongues thoroughly with cold water. Place
the tongues in a saucepan along with the reserved ingredients and the poaching liquid (remaining water, white wine
, remaining clove, and 1/4 teaspoons dried thyme
). Bring to a boil, reduce to simmer, cover with a drop-lid, cover the saucepan, and cook
until the meat
is tender when pierced with a long fork, about 90 to 120 minutes.