Best 4 Cold Pressed Ox Tongue Recipes

BRAISED TONGUE

Steps:

• Pour the neutral oil into a large, heavy-bottomed Dutch oven set over medium heat. Sweat onion 5 minutes, stirring constantly so no color develops.
• Add the celery and carrot and 3 tablespoons of water. Cover with a tightfitting lid, and let the vegetables steam for a few minutes, being careful not to scorch. Add more water if necessary.
• Arrange the tongue in the pot, and add the parsley stems, bay leaves, peppercorns, red-wine vinegar and salt. Pour in enough water to just barely cover the tongue. Cover with a lid, and bring to a boil.
• Once the tongue braise has come to a boil, remove the lid, and reduce to a simmer. Cut a round of parchment the diameter of the pot and set it directly on top of the braising liquid. Simmer the tongue 4 hours, adding more water if needed to keep the tongue just covered. The tongue tends to suck up a lot of water quite quickly.
• Remove the tongue from the braising liquid. Strain the braising liquid (discard the solids), and return liquid to the pot. Peel the thick outer skin off the tongue while it is still warm. Trim off any fat or gristle, then return the tongue to the braising liquid and let cool completely.
• To serve, cut the tongue crosswise into thin slices, and arrange on a platter in a single layer. Drizzle with a few drops of the braising liquid. Spoon the gribiche over the tongue, and top with some fresh-picked parsley leaves and a generous glug of olive oil.

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.

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.

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.