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Creamy ox tongue stew

Category:  Beef  Popular!
Author: Jaon
Added On: 11/27/2005
Viewed: 7,589
Rating:Creamy ox tongue stew has been rated 3.00 by 404 users (3.00) votes 404

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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
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
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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