Sarciadong dila ng baka (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
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Ingredients :

1 ox tongue (fat and attached bones and cartilages removed)
1 whole onion
1 whole galic
8 peppercorns
1 bay leaf
2 large white onions, chopped
6-8 tomatoes, chopped
1 whole garlic, peeled and finely minced
4 tbsps. of olive oil
salt
ground pepper
chopped parsley for garnish

Cooking procedure :

Wash and scrape the ox tongue with a knife. Place in a casserole and cover with water. Add the whole garlic, whole onion, peppercorns, bay leaf and about a tablespoon of salt. Bring to a boil, removing any scum that rises. Lower the heat, cover and simmer for 3-4 hours or until very tender. In the alternative, you can pressure-cook the ox tongue. Cool the ox tongue. Peel off the skin (the skin should easily come off if the tongue has been sufficiently cooked). Cut the tongue into 1/2-inch slices.

Strain the broth, meaure 1 cup and reserve the rest for future use.

Heat the olive oil in a skillet. Saute the garlic until fragrant. Add the chopped onions and tomatoes and cook over medium heat until the vegetables are soft. Pour in about a cup of meat broth. Add the ox tongue slices, season with salt and pepper, and simmer for 15 to 20 minutes.

Sprinkle with chopped parsley before serving.

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