Soak the beef tongue at least one hour in fresh water with a little vinegar.Drain and rinse under cold water.In a heavy pan, cover tongue with water and add onion, carrot, celery and bouquet garni; salt and pepper.Simmer about 3 hours until meat is tender.Drain and reserve cooking broth.Remove the skin, small bones and cartilage from the tongue.Purée the vegetables.Sauce:Melt butter in a small pan; add flour.Cook the roux over low heat until it whitens.Gradually add the hot tongue broth; stir.Add puréed vegetables to the sauce.Cook gently, stirring with a wooden spoon until the sauce thickens.Stir in brown sugar, juice and zest of grapefruit.Thinly slice the tongue and arrange on a heated serving dish; top with the sauce.Garnish with grapefruit sections (pomelos).

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3 lbs (1 1/2 kg) beef tongue 1 onion 2 ribs celery 1 carrots 1 bouquet garni 2 tsp. (10 mL) Salt pepper to taste 1 large grapefruit peeled and sectioned