Red Simmered Beef Tongue Recipes

RED-SIMMERED BEEF STEW

Steps:

• In a large soup pot over medium-high heat, warm the oil.
• Brown the meat, for about 5 minutes on each side.
• Add all the remaining ingredients.
• Lower heat to medium-low; simmer, covered, until meat is very tender (1 1/2-2 hours).
• To keep the temperature at a gentle roll, you may have to alternate between low and medium-low.
• Turn the beef in the pot every 30 minutes.
• Transfer meat to a plate; strain stock and throw away solids.
• Return meat and stock to pot; keep warm until ready to serve.
• Slice meat and pour some stock over it.
• You may sprinkle with sliced green onions and toasted sesame seeds, if desired.

RED-SIMMERED BEEF TONGUE

Steps:

• 1. Place beef tongue in heavy pan and add cold water to cover. Bring quickly to a boil and parboil, uncovered, 5 minutes. Drain, discarding liquid. 2. Let tongue cool slightly then remove coarse outer skin. Return tongue to pot. 3. Cut scallion stalks in two slice ginger root. Add to pot, along with soy sauce, sherry, salt and remaining water. Bring to a boil then simmer, covered, until tender (about 2 1/2 hours). 4. Add sugar and simmer, covered, 15 minutes more. Drain, reserving liquid. 5. Let tongue cool then slice. Serve hot (reheat slices briefly in reserved liquid) or cold. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

RED-SIMMERED BEEF I

Steps:

• 1. Place meat, whole, in a heavy saucepan. Mix soy sauce, sherry and sugar and add to pan. Cook, covered, over low heat for 10 minutes, turning meat once. 2. Gradually add water and bring slowly to a boil. Simmer, covered, until tender (1 1/2 to 2 hours), turning meat several times. 3. Let cool slightly and slice. Serve hot or cold. NOTE: If meat gets too dry, add some boiling water. VARIATIONS: * In step 1, cut the meat in 1 1/2-inch cubes and simmer only 1 hour. * In step 2, add 2 cloves star anise. Remove these before serving. * Add any of the vegetables listed in VARIATIONS: of Beef, Basic Braised Beef recipe.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.