Braised Ox Tongue

By on December 13, 2016

Bon Appe-cheap!

Of the many delicious ways to prepare ox tongue, stewing is a popular way to serve it in the winter season. This family recipe is considered a holiday food in many European, Latin American and Asian countries. If you order a plate of this at a classy restaurant or at a hotel in Tokyo, it could cost you anywhere between ¥4,000 and ¥6,000. Although cooking at home will more or less cost about the same, it can feed 3-4 more people. You get the point.  So why not prepare this your special dinner at home?

Ox tongue is available all-year round at Nissin Supermarket or Niku no Hanamasa so you shouldn’t have any problem getting the ingredients. If you are inviting friends for dinner during the holidays, this rich stew dish won’t disappoint.

Ingredients 1 medium size ox tongue, 1 lemon, 5 cups water, 1 branch of celery,  1 clove of garlic, 3 onions, 1 green pepper, 2 cloves garlic, crushed, 2 tsps salt, 1/2 tsp ground black pepper, 1 cup chopped tomato, Capers to taste, extra virgin olive oil (or add butter for a richer taste), 2 tablespoons, tomato sauce, 1 cup of beef consomme, 1/2 cup sweet red wine, 1 cup sliced pitted olives, raisins to taste, 1 tsp worcestershire sauce 

1. Put the tomatoes in a blender to crush them – taking care not to liquefy.
2. Cut onions into small pieces.
3.Clean and wash the tongue thoroughly. Rub it with a slice of lemon. Do not slice the meat. Put the whole piece in the pressure cooker with enough water. Heat the pot at high temperature. Allow to boil for around 20 minutes or until half tender. Take the meat out carefully. Let it cool by washing it in cold water. Peel the skin. Discard the broth.
4. Put the meat back to the pressure cooker. Add 5 cups of water, onions, garlic, and celery. Add salt, crushed garlic and pepper. Allow to boil . Adjust heat to medium once boiling begins.
5. Chop an extra clove of garlic and some more onions.
6. Heat oil or butter in a clean casserole. Fry the garlic and onions for a couple of minutes. Add the beef consomme and adjust heat to high. Cook for 10-15 minutes. Do not cover.
7. Add the wine, the capers, the olives, the raisins, tomato sauce and the worcestershire sauce.                                                                                                                                                       8. Season with salt and pepper and allow to boil again in medium heat. Cover the casserole and simmer for 30 minutes, or until the sauce is thick. 9.When the ox tongue is tender, put it on a clean chopping board and make neat thin slices. When you’re ready to serve, arrange the slices on a dinner plate and pour the thick sauce on it. Serve with mashed potato and peas sauteed in bacon chips as side dish. Pair with a good Bordeaux.

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