tough beef tongue: what did I do wrong?

Dear serious eaters,

I need your help. I made a beef tongue for the first time yesterday and it did not become tender. The tongue weighs just abouve 1 kg, I watered it and then simmered it in a court bouillon for 3 hours. The white 'skin' came of nicely, the taste is good but the consistency is rubbery (not really edible).
What did I do wrong?
Is there anything I can do to rescue it?

Thank you for your input! Mangold

 
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