Red Simmered Beef Tongue Food

RED-SIMMERED BEEF TONGUE

Steps:

• 1. Place beef tongue in heavy pan and add cold water to cover. Bring quickly to a boil and parboil, uncovered, 5 minutes. Drain, discarding liquid. 2. Let tongue cool slightly then remove coarse outer skin. Return tongue to pot. 3. Cut scallion stalks in two slice ginger root. Add to pot, along with soy sauce, sherry, salt and remaining water. Bring to a boil then simmer, covered, until tender (about 2 1/2 hours). 4. Add sugar and simmer, covered, 15 minutes more. Drain, reserving liquid. 5. Let tongue cool then slice. Serve hot (reheat slices briefly in reserved liquid) or cold. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BEEF TONGUE

Steps:

• Place the tongue in a pressure cooker and cover with water.
• Cook 45 minutes.
• Remove the skin from the tongue, slice and place in a pot.
• Add the 3 cans of beef broth and the 2 cans of cream of mushroom soup.
• Add the garlic cloves.
• Add the fresh sliced mushrooms.
• Cook on simmer for approximately 3 hours.

SLOW COOKER LENGUA (BEEF TONGUE)

Steps:

• Place beef tongue, onion, garlic, and bay leaf in the crock of a slow cooker; generously season with salt. Pour in enough water to cover beef mixture.
• Cook on Low for 8 hours.
• Transfer beef tongue to a work surface and cool slightly. Peel outer layer of skin from beef tongue and remove rough end. Chop the meat into bite-size pieces.
• Heat butter in a skillet over medium heat; cook and stir beef tongue meat until tender, 5 to 10 minutes. Season with salt and pepper.