Red-simmered beef tongue
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fresh beef tongue | |
| Water to cover | ||
| 2 | Scallion stalks (up to) | |
| 3 | slices | Fresh ginger root |
| ½ | cup | Soy sauce |
| 4 | tablespoons | Sherry |
| 1 | teaspoon | Salt |
| 4 | cups | Water |
Directions
1. Place beef tongue in heavy pan and add cold water to cover. Bring quickly to a boil and parboil, uncovered, 5 minutes. Drain, discarding liquid.
2. Let tongue cool slightly; then remove coarse outer skin. Return tongue to pot.
3. Cut scallion stalks in two; slice ginger root. Add to pot, along with soy sauce, sherry, salt and remaining water. Bring to a boil; then simmer, covered, until tender (about 2-½ hours).
4. Add sugar and simmer, covered, 15 minutes more. Drain, reserving liquid.
5. Let tongue cool; then slice. Serve hot (reheat slices briefly in reserved liquid) or cold.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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