How To Cook The Ox Tongue With Mushrooms Recipes

HOW TO COOK THE OX TONGUE WITH MUSHROOMS

Steps:

• Clean the tongue by blanching about 5 minutes. Remove coarse outer layer.
• Fry the tongue to seal the meat.
• In a large pan, cook the tongue with the peppercorns, bay leaf, salt, vinegar, gin and onion.
• Bring to a boil then simmer covered. As the liquid reduces, add water until the tongue is cooked.
• Remove the tongue and strain the remaining stock back into the pan. Reserve the stock.
• Slice the tongue diagonally into 1/4-inch portions and set aside.
• Make a blond roux lay lightly toasting flour in a saucepan until flour is creamy in color.
• Add butter and cook into a fine paste. Add stock, wine and mushrooms. Simmer until thick.
• Add cream, if desired. Season with salt and pepper to taste. Add sliced tongue and garnish with olives.

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.

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.

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.