INGREDIENTS:
- 1.5 kg beef tongue
- 1 tsp peppercorns
- 1 bay leaf
- 3 Tbsp cider vinegar or white cooking wine
- 3 Tbsp soy sauce
- 3 Tbsp sugar
- 2 tsp sea salt
- 1 cup water
- 3 Tbsp oil
- 1/4 cup minced garlic
- 1/2 cup minced onions
- 1/2 cup finely chopped tomatoes
- 350 g potatoes - peeled, quartered and sliced
- 1 big carrot - peeled and sliced
- salt and freshly milled black pepper
- 1/3 cup pimiento-stuffed olives
- 1 cup button mushrooms - halved or sliced
INSTRUCTIONS:
- Boil the tongue in a large pot of water for 20 minutes. (You may cut the tongue in half if it cannot fit). Drain from water and leave until cool enough to handle.
- Peel off the (usually white) outer skin. You may have to use a very sharp carving knife for this. Trim ends and wash.
- Combine all marinade ingredients and marinate the tongue for 1 hour or overnight.
- In a large pot heat the oil and brown the tongue on all sides. Remove and set aside.
- If the residue in the pot is not burned, use it with the same oil, if it is then clean the pot and heat it up again with about 2 Tbsp oil.
- Saute garlic for about 2 minutes in gentle heat - *do not* burn it.
- Turn up the heat and add in the onion, cook for about 4-5 minutes or until translucent.
- Add in the tomatoes and cook until soft.
- Put the tongue back in the pot together with the marinade.
- Add about 1/2 cup water. Bring back to boil and then simmer for 2.5 hours or until tender. Prick the tongue to let the liquid penetrate. You may add more boiling water a little at a time if it is drying out too much.
- Tip in the potatoes and carrots - cook for about 5 minutes.
- Add in the mushrooms and cook for another 5 minutes.
- Just before serving, remove tongue from sauce and slice crosswise. Arrange in a platter and ladle sauce and vegetables on top. Serve hot.
Source: Enlish Patis
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