Cook the Beef tongue in a gallon of water with the whole onion and the head of garlic.
Half way through the cooking time, add the salt, pepper corns, cloves and bay leaves
Cover and cook for about 3 hours
In a separate sauce pan, add oil and butter
Add the onions and garlic until fragrant
Add the capers and cook for a couple more minutes
Seazon with salt and pepper, please consider the strong flavor of the capers.
Pour the white wine
simmer for about 5 minutes or until the liquid has absorbed about 50%
Reduce the heat and add the cream, stir and simmer for one minute
Add the bechamel sauce and stir well until all the ingredients are fully incorporated.
Remove from the heat.
Once the tongue has been fully cooked, peel and remove the white layer to uncover the tender meat.
Slice it and serve it pouring the creamy sauce over it,
If desired sprinkle some extra capers for a stronger presentation.
