COLD PRESSED OX TONGUE
Make and share this Cold Pressed Ox Tongue recipe from Food.com.
Provided by GEOFFREY HEWETT
Categories Lunch/Snacks
Time 4h30m
Yield 6-10 serving(s)
Number Of Ingredients 6
Steps:
- Soak the ox tongue in cold water for 24 hours, changing the water occasional, wash and drain.
- Place the tongue into a large sauspan, cover with water, bring to the boil, skim the surface as needed.
- add the remaining ingredieds.
- Cover and simmer gently for 4 hours, or until cooked and the small bones at the base can be easily pulled out.
- Remove from the heat and allow the tongue to cool in the liquid.
- While the tongue is still warm, remove from liquid and strain, transfer to a board.
- Remove the skin, trimthe root to remove any gristle or bones.
- roll the tongue to fit into a 20cm[8inch] cake tin, or smaller it needs to be a tight fit.
- Cover the tongue with a plate, and stand a heavy weight on top.
- leave to cool for 12 hours.
- Run a knife around the edge to free the tongue.
- Transfer to a serving plate, serve thinly sliced.
Nutrition Facts : Calories 24.7, Fat 0.1, Sodium 20.5, Carbohydrate 5.8, Fiber 1.2, Sugar 2.6, Protein 0.6
30-MINUTE PRESSURE COOKER OX TONGUE
This is one recipe even kids will love, because it doesnt have the bitter tasting white or red wine. Cherry wine is optional. When eaten, the tongue is so soft it virtually crumbles in your mouth. TESTED AND PROVEN NO FAIL FAMILY RECIPE. We have served this thousands of times.
Provided by Polar Bear
Categories Beef Organ Meats
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rub tongue with salt to remove slime.
- Soak in boiling water for 2 minutes.
- Peel outer whitish skin.
- Rinse in running water.
- Slice tongue diagonally into small pieces and put into pressure cooker with soy sauce, vinegar, cherry wine, brown sugar, onion, peppercorn, laurel leaves, and garlic.
- Pressure cook for 10 minutes.
- Then remove ox tongue.
- Fry ox tongue in oil till reddish brown.
- Add marinade and simmer for 15 minutes with tomato sauce.
Nutrition Facts : Calories 145.4, Fat 2.2, SaturatedFat 0.3, Sodium 3492.1, Carbohydrate 26.5, Fiber 4, Sugar 16, Protein 7.7
OX TONGUE WITH MUSHROOM BUTTER SAUCE (LENGUA CON CHAMPIGNON)
This is a family favorite- from generation to generation. It is a great dish to impress guests PLUS super comfort food !! I use a combination of several kinds of meat for the broth (calf's foot, beef briskets, rabbit, bones, etc.) Pig's tongue can be substituted, but adjust measurements. Original recipe by Nora Daza. You cant miss with this great tasting dish!
Provided by Polar Bear
Categories Meat
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rub tongue w/ salt& vinegar.
- Rinse& boil 5 minutes.
- Scrape white coating on surface.
- Marinate in lemon juice& soy sauce for 1 hour.
- Brown in olive oil& butter.
- Set aside.
- In the same pan, saute garlic, onions,& tomatoes.
- Put back the tongue and blend the rest of the ingredients.
- Pour into large saucepan, bring to a boil, then lower heat, simmer for 3 hours or until tongue is tender.
- Strain sauce, set aside.
- Slice tongue& arrange on a platter.
- Prepare mushroom-butter sauce.
- For Mushroom Butter Sauce: Melt butter in skillet.
- Blend in flour.
- Add the mushrooms& strained sauce.
- Cook until bubbly.
- Water may be added if sauce is too thick.
- Pour over sliced meat& serve.
Nutrition Facts : Calories 261.7, Fat 24.5, SaturatedFat 11, Cholesterol 40.7, Sodium 1285.4, Carbohydrate 7.7, Fiber 1.2, Sugar 2.5, Protein 3.1
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