Best Cold Pressed Ox Tongue Recipes

COLD PRESSED OX TONGUE

Steps:

• Soak the ox tongue in cold water for 24 hours, changing the water occasional, wash and drain.
• Place the tongue into a large sauspan, cover with water, bring to the boil, skim the surface as needed.
• add the remaining ingredieds.
• Cover and simmer gently for 4 hours, or until cooked and the small bones at the base can be easily pulled out.
• Remove from the heat and allow the tongue to cool in the liquid.
• While the tongue is still warm, remove from liquid and strain, transfer to a board.
• Remove the skin, trimthe root to remove any gristle or bones.
• roll the tongue to fit into a 20cm[8inch] cake tin, or smaller it needs to be a tight fit.
• Cover the tongue with a plate, and stand a heavy weight on top.
• leave to cool for 12 hours.
• Run a knife around the edge to free the tongue.
• Transfer to a serving plate, serve thinly sliced.

30-MINUTE PRESSURE COOKER OX TONGUE

Steps:

• Rub tongue with salt to remove slime.
• Soak in boiling water for 2 minutes.
• Peel outer whitish skin.
• Rinse in running water.
• Slice tongue diagonally into small pieces and put into pressure cooker with soy sauce, vinegar, cherry wine, brown sugar, onion, peppercorn, laurel leaves, and garlic.
• Pressure cook for 10 minutes.
• Then remove ox tongue.
• Fry ox tongue in oil till reddish brown.
• Add marinade and simmer for 15 minutes with tomato sauce.

OX TONGUE WITH MUSHROOM BUTTER SAUCE (LENGUA CON CHAMPIGNON)

Steps:

• Rub tongue w/ salt& vinegar.
• Rinse& boil 5 minutes.
• Scrape white coating on surface.
• Marinate in lemon juice& soy sauce for 1 hour.
• Brown in olive oil& butter.
• Set aside.
• In the same pan, saute garlic, onions,& tomatoes.
• Put back the tongue and blend the rest of the ingredients.
• Pour into large saucepan, bring to a boil, then lower heat, simmer for 3 hours or until tongue is tender.
• Strain sauce, set aside.
• Slice tongue& arrange on a platter.
• Prepare mushroom-butter sauce.
• For Mushroom Butter Sauce: Melt butter in skillet.
• Blend in flour.
• Add the mushrooms& strained sauce.
• Cook until bubbly.
• Water may be added if sauce is too thick.
• Pour over sliced meat& serve.