30 Minute Pressure Cooker Ox Tongue Recipes

30-MINUTE PRESSURE COOKER OX TONGUE

30-Minute Pressure Cooker Ox Tongue image

This is one recipe even kids will love, because it doesnt have the bitter tasting white or red wine. Cherry wine is optional. When eaten, the tongue is so soft it virtually crumbles in your mouth. TESTED AND PROVEN NO FAIL FAMILY RECIPE. We have served this thousands of times.

Provided by Polar Bear

Categories Beef Organ Meats

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 ox tongue (2 kilos)
3/4 cup soy sauce
1/4 cup apple cider vinegar
3 tablespoons brown sugar
1 onion, sliced
1/2 teaspoon peppercorn
2 laurel leaves
2 teaspoons crushed garlic
oil
water
1 cup tomato sauce
1/2 cup cherry wine (optional)
1/2 cup olive
1 red bell pepper

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.

Nutrition Facts : Calories 145.4, Fat 2.2, SaturatedFat 0.3, Sodium 3492.1, Carbohydrate 26.5, Fiber 4, Sugar 16, Protein 7.7

COLD PRESSED OX TONGUE

Cold Pressed Ox Tongue image

Make and share this Cold Pressed Ox Tongue recipe from Food.com.

Provided by GEOFFREY HEWETT

Categories Lunch/Snacks

Time 4h30m

Yield 6-10 serving(s)

Number Of Ingredients 6

Ingredients

2 -3 kg salted ox tongue
2 carrots, halved
2 onions, halved
1 stalk celery, cut into chunks
1 bouquet garni
8 -10 peppercorns

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.

Nutrition Facts : Calories 24.7, Fat 0.1, Sodium 20.5, Carbohydrate 5.8, Fiber 1.2, Sugar 2.6, Protein 0.6

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