Best Ox Tongue Curry Recipes

OX TONGUE CURRY

Steps:

• Cut the cleaned tongue into desired size chunks/pieces pieces - I usually, for curry I cut smaller pieces of about 1-2cm sq. (little cubes). Add the salt, the curry powder and mix well to coat the meat. Set aside for as long as you wish but, the longer the better.
• Meanwhile, peel wash and chop the onion. Wash the fresh chilli, peel the garlic.
• Place a cooking pan over medium heat. Add the chopped onions and a little water or oil if you wish. As you know I do not fry so I would drizzle some water just enough to help the onion cook and soften slightly.
• Add to the onion the seeds and the fresh chilli(s) cut into halves lengthwise. Cook for one minute or two until the water has run out and the onion is nice and slightly soft. All in all cook for about 3 mins.
• Add the tongue which has marinated for a while ( even overnight if you fancy - it's amazing), add some water (aprox. 200ml) and stir. Cover and cook for about 15-20 min.
• Add the chopped tomato, the tomato paste, the garlic, ginger, grind some black/mixed pepper, curry leaves. Stir, cover and cook for another 10-12 min.
• Remove from heat, allow to cool for 2 min and give the lemon a good old squeeze making sure no pips are going into the curry as those are not pleasant to bite into.
• Serve on a nice basmati or jasmine rice or with my lovely homemade flat bread and along side a beautiful dhal. Oh, absolutely delicious - there is nothing more I could say.

PAKISTANI OXTAIL CURRY

Steps:

• Preheat the oven to 325 degrees F.
• Heat the oil in large pot over medium-high heat. Add the onions and caramelize until dark golden, about 15 minutes.
• Puree the garlic and ginger in a food processor to make a paste. Add the paste to the pot with the onions. Add the cumin, coriander, red pepper, paprika, anise, clove, fennel, nigella and cardamom pods. Stir and deglaze with 2 cups water, then let reduce until almost dry. Add the oxtail and brown, about 20 minutes. Cover with water and add salt and pepper to taste. Bring to a boil, reduce to a simmer.
• Transfer to the oven and cook until the meat is very tender, about 4 hours. Serve with basmati rice, naan, cilantro and lemon wedges

OX TONGUES

Steps:

• Place dough on a lightly floured work surface; lightly flour dough. Using a rolling pin, press the dough firmly in parallel strokes close to one another. Continue pressing with rolling pin, adding a pinch of flour to dough between strokes, until dough becomes more malleable.
• Continue rolling dough back and forth without rolling over the ends (which may make ends thinner and stick to surface). Turn dough 90 degrees, and continue rolling in the other direction; roll dough, changing directions as necessary, into an 8-by-12-inch rectangle. If dough gets soft, slide it onto a baking sheet and refrigerate for 15 minutes.
• Using a 2-inch round cutter, cut dough into 24 disks. Wrap and refrigerate the scraps and use them for another pastry.
• Sprinkle work surface with half of the sugar. Place one circle of dough on work surface and sprinkle with some of the remaining sugar. Using a rolling pin, roll over disk to create a 3-to-3 1/2-inch oval. Transfer to a parchment-paper-lined baking sheet. Repeat process with remaining dough circles and sugar.
• Preheat oven to 375 degrees with a rack set in the center of the oven.
• Pierce chilled dough ovals all over with a fork and sprinkle with additional sugar. Bake, one pan at a time, until sugar is caramelized to a deep golden color, 10 to 15 minutes, keeping in mind that some of the ox tongues may cook faster than others. Using a wide spatula, carefully transfer ox tongues to a wire rack, as necessary.
• Let ox tongues cool on a wire rack. Ox tongues are best eaten the day they are made, but can be stored in an airtight container, between sheets of wax paper.