4 pounds Ox tongue, cleaned and trimmed
salt
8 cloves garlic, minced
1/2 onion, chopped finely
1 chopped tomato
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
freshly ground black peppercorns
2 bay leaves
1 cup raisins or 2 tablespoons brown sugar
Sauce
3 tablespoons olive oil
3 tablespoons unsalted butter
1/4 chopped yellow onion
7 tablespoons all-purpose flour
2 cups of liquid from boiling ox tongue
salt and freshly ground black pepper
Side Veggies
2 small packets frozen green peas
2 pkgs. button mushrooms, brushed clean
olive oil
unsalted butter
salt and freshly ground black peppercorns
Directions
salt
8 cloves garlic, minced
1/2 onion, chopped finely
1 chopped tomato
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
freshly ground black peppercorns
2 bay leaves
1 cup raisins or 2 tablespoons brown sugar
Sauce
3 tablespoons olive oil
3 tablespoons unsalted butter
1/4 chopped yellow onion
7 tablespoons all-purpose flour
2 cups of liquid from boiling ox tongue
salt and freshly ground black pepper
Side Veggies
2 small packets frozen green peas
2 pkgs. button mushrooms, brushed clean
olive oil
unsalted butter
salt and freshly ground black peppercorns
Directions
Remove white covering from tongue. Wash tongue with warm water and generously rub with salt to remove grime. Rinse well. In a pot, submerge tongue with water about 1" on top and bring to a rapid boil and then simmer on medium-low heat for about 2 hours or until tender. Let cool. Remove white covering from tongue with a small knife.
Wrap tongue in aluminum foil and keep in the refrigerator overnight. Save and keep liquid where tongue was boiled in the refrigerator to allow fats to solidify overnight. Next morning, bring out tongue to room temperature. Remove solidified fats from liquid where tongue was boiled. Strain liquid.
- To cook tongue
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