Cold Pressed Ox Tongue Recipes

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BRAISED TONGUE



Braised Tongue image

Beef tongue has none of the characteristic challenges of other ''off-cuts'' - its taste is clean and beefy and its texture is firm and fleshy. Once braised, be sure to peel it while still warm and return it to its braising liquid to remain moist. The cooked tongue will keep in the refrigerator for a week and can be used as a sandwich meat, a warm main dinner course, a cold meat salad for lunch - in almost all the ways you might use a beef tenderloin.

Provided by Gabrielle Hamilton

Categories     appetizer

Time 5h

Yield Serves 6

Number Of Ingredients 13

3 tablespoons neutral oil, like grapeseed or vegetable
2 Spanish onions, roughly chopped
2 ribs celery, roughly chopped
1 large carrot, peeled and roughly chopped
1 3- to 3 1/2-pound beef tongue, rinsed
12 parsley stems
2 dried bay leaves
1/2 tablespoon black peppercorns
4 tablespoons red-wine vinegar
1 tablespoon kosher salt
Sauce gribiche (see recipe)
Fresh parsley
Extra-virgin olive oil

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.

Nutrition Facts : @context http, Calories 535, UnsaturatedFat 21 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 15 grams, Sodium 786 milligrams, Sugar 3 grams

OX TONGUES



Ox Tongues image

Flaky ox tongues, named for their football-like shape, are best served hot from the oven. This recipe comes from "Bake! Essential Techniques for Perfect Baking," by Nick Malgieri.Also try:Butterfly Wings, Sacristains

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 24

Number Of Ingredients 3

1/2 batch (12 ounces) Food Processor Quick Puff Pastry
All-purpose flour, for work surface
1 cup granulated sugar

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.

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

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

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