Ingredients 1 Ox Tongue 3 tbs salt 2 bay leaves 1 tbs black pepper corn left over scraps of celery 2 cloves garlic water 5 garlic cloves. chopped 2 carrots, diced 2 large onion, diced 3 stalks of celery, leaves removed, diced 2-3 lbs tomatoes, diced (that's about 10 medium tomatoes) 1 apple diced. (optional) 2 tbs tomato puree 4 bay leaves 3 tbs dried rosemary (or 2 tbs fresh) 2 tbs Worcestershire sauce 2 tbs seasoning sauce 2 cups water. 1 1/2 cup red wine 150g unsalted butter (1 stick) salt and pepper to taste 1/2 cup chopped fresh parsley for serving Equipment 1 large stewing pot. 1 pressure cooker (optional) immersion blender (optional) Knife/cutting board measuring cups/spoons Note: Apples add extra sweetness to the stew, it can be replaced with dates, or apricots or removed altogether if the tomatoes are already sweet. |
Direction
Prepare the tongue is a long process. Wash, pat dry and salt the tongue. In a pressure cooker, add water, bay leaves, pepper corn, celery scraps, and 2 cloves of garlic. Bring to boil, add the tongue - whole. Cook for about 30-45 minutes. Once the pressure button is released, open the pot and remove the tongue. Discard the water. The tongue should have hard white skin. Just peel them off by hand. Cut the tongue into 3-4 large pieces, it should be pretty tender at this point. But because tongues are made of pure muscle, it will need more time in the stew to really get the flavors and add more tenderness to the meat. While the tongue was cooking, in a large stewing pot on high heat, add 1 stick of butter, chopped garlic, carrots, onion and celery. Cook until the onion begins to sweat. Add 2 cups of water, tomatoes, tomato puree, apple, bay leaves, rosemary and the seasonings in. Let stew on low heat (simmer) with a lid on, until the vegetables begins to melt, stirring every 30 minutes. About 1 hour. The reason this recipe request for diced vegetables is that it is easier to break down and melt, it will become the sauce! At this point, you can use immersion blender to blend the sauce, or if you like, leave it as is for chunkier stew. Add the tongue and wine into the stew. Cook on low simmer with the lid on for about 4 hours. Remove the tongue and cut into about 1/2" slice, and place back into the pot. Cook on low simmer with the lid on for another 2 hours. If the liquid is dry, add more water. Serve hot with boiled and buttered potatoes, string beans and carrots. Serve 6-8 |