Beef tongue is not an adorable meals. What's not to enjoy about beef tongue. It's bulky, it's also hellacious texture. All the terrific things that have been said about the bonelessness of meat also use to beef tongues. Folks have various methods of cooking a beef tongue to take in a recipe ingredients. The ingredients is quite incredible. As soon as the tongue is done — and it needs fairly an effort in ignored time — it is scrumptious.
Ingredients:
• 1⁄4 teaspoon dried tarragon
• 1⁄4 teaspoon ground ginger
• 2 3⁄4 cup (44 tbs) water
• 6 medium potatoes
• 1⁄4 cup (4 tbs) cold water
• 2 tablespoon cornstarch
• 2 tablespoon sliced green onion
• 3 pound beef tongue
• 1 1⁄2 cup (24 tbs) water
• 1⁄4 cup (4 tbs) soy sauce
• 1 tablespoon dry sherry
• 1 clove (5 gm) garlic
• 2 teaspoon sugar
• Salt 1 teaspoon
Instructions:
1. In pressure pan put together tongue plus the 1 1/2 cups water; cook at 15 pounds high pressure for half an hour.
2. Drain; cool somewhat.
3. Tear skin on tongue and remove.
4. In deep bowl integrate soy, sherry, garlic, sugar, ginger, salt, and tarragon; include tongue.
5. Marinade half an hour at room temp, flipping tongue once.
6. In huge pan integrate tongue, marinade, and the 2 cups water.
7. Cover; cook 1 hour and 40 mins.
8. Include potatoes; simmer, covered, until potatoes are tender, 15 to 20 mins more.
9. Take out tongue and potatoes; keep hot.
10. Blend the 1/4 cup cold water, cornstarch, and onion.
11. Whisk into marinate mix in pan.
12. Stir and cook until sauce is thickened and zesty.
13. To serve, cut tongue; organize half of the tongue along with potatoes on serving plate.
14. Cover and cool remaining chopped tongue for sandwiches.
• 1⁄4 teaspoon dried tarragon
• 1⁄4 teaspoon ground ginger
• 2 3⁄4 cup (44 tbs) water
• 6 medium potatoes
• 1⁄4 cup (4 tbs) cold water
• 2 tablespoon cornstarch
• 2 tablespoon sliced green onion
• 3 pound beef tongue
• 1 1⁄2 cup (24 tbs) water
• 1⁄4 cup (4 tbs) soy sauce
• 1 tablespoon dry sherry
• 1 clove (5 gm) garlic
• 2 teaspoon sugar
• Salt 1 teaspoon
Instructions:
1. In pressure pan put together tongue plus the 1 1/2 cups water; cook at 15 pounds high pressure for half an hour.
2. Drain; cool somewhat.
3. Tear skin on tongue and remove.
4. In deep bowl integrate soy, sherry, garlic, sugar, ginger, salt, and tarragon; include tongue.
5. Marinade half an hour at room temp, flipping tongue once.
6. In huge pan integrate tongue, marinade, and the 2 cups water.
7. Cover; cook 1 hour and 40 mins.
8. Include potatoes; simmer, covered, until potatoes are tender, 15 to 20 mins more.
9. Take out tongue and potatoes; keep hot.
10. Blend the 1/4 cup cold water, cornstarch, and onion.
11. Whisk into marinate mix in pan.
12. Stir and cook until sauce is thickened and zesty.
14. Cover and cool remaining chopped tongue for sandwiches.
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