Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

December 10, 2009

OX TONGUE ROAST FOR CHRISTMAS

1 Large Ox tongue 1 big onion sliced 4 red chilies broken into bits 1 teaspoon whole pepper corns 2 […]

1 Large Ox tongue
1 big onion sliced
4 red chilies broken into bits
1 teaspoon whole pepper corns
2 cloves
2 pieces of cinnamon
2 tablespoons oil
Salt to taste

Wash the tongue well and then pressure cook it with 2 cups of water and a little salt till tender letting some soup remain.
Open the pressure cooker and remove the boiled tongue.
Let it cool for some time.
When it is a little cold remove the white skin from the tongue and put it back into the open cooker and add the oil, onion, red chilies pepper corns, cloves and cinnamon and a little more salt. Mix well.
Simmer on low heat till all the soup dries up and the tongue is nicely brown all over .
Cut into slices and arrange on a plate along with the residue.
Serve hot or cold with mash potatoes and bread.
You can make very delicious sandwiches with tongue roast as filling

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Article written by Bridget White-Kumar
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