Creamy ox tongue stew
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
The second dish I cooked for my 12-year-old’s dinner party last Saturday–this ox tongue stew is a variation my older ox tongue in mushroom sauce recipe. While I used mashed potatoes sprinkled with browned onion bits in the older recipe, this time I used chunks of potatoes. See, when cooking for a party, you have to assume that there will be leftovers. And the leftovers should reheat well. There is no way that the ox tongue in mushroom sauce will reheat well. The mashed potatoes will get mixed with the sauce and everything will just look awful. Not to mention a sauce with unimaginable texture.
To make this dish, I pressure-cooked the two ox tongues late Friday evening and allowed them to cool in the broth overnight. On Saturday morning, I drained them, wrapped them in foil them chilled them in the fridge to make them firm enough for slicing. See, the secret to a successful ox tongue recipe is the tenderness of the meat. It should “melt in your mouth” as an aunt used to say. When the meat is that tender, there is no way that you can slice the tongue while wram without ruining the meat. It will most definitely crumble. Hence, chilling to make the meat firm is the solution.
Ingredients :
2 ox tongues, about 1 kilo each
1 whole garlic, pierced in several places with a sharp pointed knife
1 bunch of leeks
2 bay leaves
10 peppercorns
1 thumb-sized piece of ginger, peeled
salt
2 cans of condensed mushroom soup
4 large white onions
1 kilo of stewing potatoes
1/2 c. of butter or margarine
1 tsp. of finely chopped parsley for garnish
Cooking procedure :
Wash the ox tongues well. You may want to wash them in plenty of vinegar then rinsing them under the tap. Trim all visible fat. Cut off the esophagus, cartilages and bones at the end. Place in a large casserole and cover with water. Add the whole garlic, ginger, 1 whole onion, bay leaves, leeks, peppercorns and about 2 tablespoonfuls of salt. Set over high heat and bring to a boil, skimming off scum as it rises. Lower the heat, cover and simmer for 3-4 hours or until very tender. Alternatively, pressure-cook for an hour to an hour and a half, from the time the valve starts to whistle. When done, allow to cool in the broth for several hours. Drain, wrap in foil or cling wrap and chill in the fridge for several hours to make the meat firm enough for slicing. Strain the broth and chill.
When the meat is cold, peel off the skin. Cut the meat into 1/4″ to 1/2″ thick slices, depending on your preference.
Wash and peel the potatoes and cut into chunks. Peel the remaining three onions and slice into rings.
Melt the butter in a casserole. When hot, gently fry the potatoes for about 4-5 minutes. Add the onion rings and cook for another minute. Add the sliced ox tongue and toss–carefully so as not to break them–to coat the meat with butter. Cook until the meat is heated through.
Meanwhile, dilute the condensed mushroom soup with the stock from the ox tongue. I suggest 1 part broth to two parts soup. You can add more broth later if necessary.
Pour the soup into the casserole, stirring. If you find the sauce too thick and it is difficult to stir without breaking the ox tongue slices, add more broth, a little at a time until you reach the consistency when you can stir the contents of the casserole without thinning the sauce too much. Season with salt. Bring to a soft boil. Lower the heat, cover and simmer for 15-20 minutes, stirring occasionally and scraping the bottom. Turn off the heat and let sit for ten minutes before transferring to a serving bowl. Sprinkle with chopped parsley before serving.
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Some related discussions...[...] you prefer the ox tongue (lengua) dish with mushroom sauce, you can click here and here. Personally, I am so tired of that recipe and that’s the reason I started experimenting. I [...]