Beef tongue is very versital. It can be eaten with the optional sauce I have listed, or be a main dish. This is a recipe my Grandma would cook when I was little. Like most kids, when I found out what it was, I would not go near it. So knowing I loked chinese, my Grandma said it was Niú shé instead.
- 1 Beef Tongue
- 1/2 tsp salt or to taste
- 1/8 tsp black pepper or to taste
- 2 medium Bay leaves
- 1 tsp whole all spice
- 1/2 tsp whole cloves
- 1 large yellow onions just peel and keep whole
- Optional Sauce:
- 2 cups water to 1 cup ketchup
Fill a pot with water, then place the tongue in the pot. Then add the spices in the pot. You want to do this in order so the spices are not under the tongue.
Cover the pot, and cook over a low simmer for about 2.5 hours. You will know it is cooked when a knife can easily cut into the tongue.
Once done, place the tongue on a plate and peel off the skin.
Now the tongue cab be eaten with the optional sauce with the onion from the pot, and eat it like a soup. It can also be cut up for a sandwich or with a vegetable side.
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