30 Minute Pressure Cooker Ox Tongue Food

INSTANT POT® OXTAIL BROTH

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place oxtail pieces on a baking sheet and roast under the preheated broiler until well browned, 5 to 7 minutes per side.
• Place oxtail in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle green onions, garlic cloves, and ground ginger on top of the oxtail and cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Let broth cool completely. Strain broth into a container, removing and discarding oxtail pieces, green onions, and garlic.

30-MINUTE PRESSURE COOKER OX TONGUE

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.

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.