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Shanna's Smoked Tongue Horseradish Sauce

1 x Fully cooked beef tongue, about 2-1/2 pounds
2 x Bay leaves
4 sprg fresh thyme -or-
1 tsp Dried thyme
2 whl cloves
1 x Clove garlic, peeled
1 1/2 cup Coarsely chopped onions
1 tbl Butter
1 tsp Finely chopped garlic
1 1/2 cup Canned crushed tomatoes
4 tbl Grated fresh or prepared horseradish
    Salt and freshly ground pepper to taste

 Method :
Place the tongue in a kettle and cover with water. Add 1 bay leaf, thyme, cloves, peeled garlic and 1/2 cup of the onions. Bring to a boil and simmer for 40 minutes or until tender. At the end of the cooking period, let the tongue stand in the liquid to keep warm.
Meanwhile, heat butter in a small saucepan. Add remaining cup of onions and chopped garlic. Cook briefly, stirring, until wilted. Do not brown. Add tomatoes and horseradish, remaining bay leaf, salt and pepper. Bring mixture to a boil and simmer, covered, for 20 minutes.
Transfer the mixture to a food mill or food processor. Blend until it is medium coarse. Serve hot with tongue sliced.
Serves 4-6.