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Old 02-10-2006, 06:53 PM   #11
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Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
I've been meaning to buy some tongue to cook and try since I havent had it before. I'll just have to not tell the others in my household what it is. I'm constantly feeding them stuff they say they won't eat (livers in bolognaise or lasagne or any dish with minced meat in it) without telling them.

The only thing I can't feed one of them and get away with is seafood. **** it's telltale taste!

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Old 02-11-2006, 01:16 AM   #12
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It's not to my liking really, but is somewhat popular in Ireland. Despite it's steep price (about 30 euros a kg) I notice that it's often very close to being sold out as a lunch meat at the local grocery store deli counter.


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Old 02-11-2006, 07:10 AM   #13
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Location: Singapore
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Here you go Robo!

Ox Tongue Stew
You need:
- Heavy-bottomed pot just big enough to comfortably fit whole tongue at the bottom.
- 1 whole ox tongue, skin removed (2 to 2.5 lbs) (ask your butcher to do this)

For Seasoning & Softening:
cup rum
cup soy sauce
1 Tbsp well-pounded garlic
cup coarsely chopped onions
1 Tbsp dried rosemary leaves
Fresh ground black pepper to taste
Water to cover tongue

For Final Cooking:
cup olive oil
cup butter
1 Tbsp well-pounded garlic
cup coarsely chopped onions
1 tsp dried rosemary leaves
1 can button mushrooms
cup pitted green olives
Strained broth + water to total 3 cups liquid
Salt and Pepper to taste
5 Tbsp cornstarch in a slurry

1. Cleaning:
Boil enough water to cover tongue. Add tongue and boil 5 min. Drain. Repeat process 3 times.

2. Seasoning & Softening:
Wash the pot. Return tongue to pot. Add rum, soy sauce, garlic, onions, rosemary, and pepper to taste. Pour enough water to cover tongue. Let boil then turn heat down to gently simmer covered 3-4 hours or until fork-tender. Strain stock and reserve. Once cool, slice tongue one third-inch thick pieces.

3. Final Cooking:
In same pot, heat together oil and butter. Add garlic, onions, rosemary. Saute until soft. Add 3 cups reserved broth + water. Off heat. Use stick blender to puree the lot. Add mushrooms and olives. Bring to a boil. S&P to taste. Add enough cornstarch slurry to thicken sauce while stirring. When thoroughly cooked, add tongue slices. Bring to boil. Adjust seasonings one last time.

Serve hot with steamed rice or mashed potato. Can be frozen in portions.

'Never eat more than you can lift.' - Miss Piggy
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