Stewed Beef Tongue Recipe
This delicious Stewed Beef Tongue with its excellent flavor and textures is simply irresistible. I serve it often for my parties. You simply have to try this yummy Stewed Beef Tongue!
Ingredients
| 2 lbs. beef tongue | ||
| Water | 10 Cup (16 tbs) | |
| Root ginger slice | 2 | |
| Green onions | 2 , cut in half | |
| 1 tablespoon rice wine or dry sherry | ||
| Soy sauce | 1/2 Cup (16 tbs) | |
| Star anise | 1 | |
| 2 teaspoons Szechuan peppercorns | ||
| Dried orange piece | 1 | |
| Sugar | 1 Teaspoon | |
| Boiling water | 2 Cup (16 tbs) | |
Directions
Rinse beef tongue and slit the front of the skin.
Bring 10 cups water to a rapid boil in a large pot.
Add beef tongue, ginger root and green onions.
Cook over medium-high heat 2 hours until skin can be removed easily.
Remove tongue from pot; discard water.
Slip the point of a knife through slit in tongue and remove skin.
Rinse tongue with cold water and return to pot.
Add wine and soy sauce.
Bring to a boil over high heat.
Add star anise, peppercorns, dried orange peel, sugar and 2 cups boiling water.
Reduce heat to low and cook until 1/2 cup sauce remains, about 1-1/2 hours, turning tongue once.
Bring 10 cups water to a rapid boil in a large pot.
Add beef tongue, ginger root and green onions.
Cook over medium-high heat 2 hours until skin can be removed easily.
Remove tongue from pot; discard water.
Slip the point of a knife through slit in tongue and remove skin.
Rinse tongue with cold water and return to pot.
Add wine and soy sauce.
Bring to a boil over high heat.
Add star anise, peppercorns, dried orange peel, sugar and 2 cups boiling water.
Reduce heat to low and cook until 1/2 cup sauce remains, about 1-1/2 hours, turning tongue once.
Chef
