Ox Tongue Curry Recipes

PAKISTANI OXTAIL CURRY

Pakistani Oxtail Curry image

Provided by Food Network

Time 4h40m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1/4 cup oil
2 medium to large onions, sliced
10 cloves garlic
2-inch piece ginger, peeled
2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon red pepper
1 tablespoon paprika
1 teaspoon aniseed
1 teaspoon ground clove
1 teaspoon fennel
1 teaspoon nigella
6 green cardamom pods
5 pounds oxtail
Kosher salt and freshly ground black pepper
Basmati rice and naan, for serving
Fresh cilantro and lemon wedges, for serving

Steps:

Preheat the oven to 325 degrees F.
Heat the oil in large pot over medium-high heat. Add the onions and caramelize until dark golden, about 15 minutes.
Puree the garlic and ginger in a food processor to make a paste. Add the paste to the pot with the onions. Add the cumin, coriander, red pepper, paprika, anise, clove, fennel, nigella and cardamom pods. Stir and deglaze with 2 cups water, then let reduce until almost dry. Add the oxtail and brown, about 20 minutes. Cover with water and add salt and pepper to taste. Bring to a boil, reduce to a simmer.
Transfer to the oven and cook until the meat is very tender, about 4 hours. Serve with basmati rice, naan, cilantro and lemon wedges

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

Ingredients

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.

BOILED TONGUE

Boiled Tongue image

My Mother use to boil the heck out of it, and then peel the very thick skin, and serve it up on a platter for Sunday dinner - mmmmmm! I can't believe now that all us kids used to fight over the tip, and the next day - tongue sandwich to school with lots of mayonnaise.

Provided by BLOSSOMFARM

Categories 100+ Everyday Cooking Recipes

Time 3h

Yield 6

Number Of Ingredients 2

Ingredients

1 beef tongue
1 teaspoon salt

Steps:

Place the tongue in a soup pot with the salt, and add enough water to cover. Bring to a boil, and cook until the outer skin begins to peel off, about 2 1/2 to 3 hours. Peel off the thick outer skin, and serve.

Nutrition Facts : Calories 470.1 calories, Cholesterol 218.5 mg, Fat 36.9 g, Protein 31.9 g, SaturatedFat 13.4 g, Sodium 495.2 mg

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