"The belly rules the mind."--Spanish Proverb

Pressed Ox Tongue Recipe

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This recipe for Pressed Ox Tongue, by , is from The Mifsud Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Esther (Deguara) Gray
Added: Tuesday, March 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Ox tongue
1 Onion chopped
2 carrots
1 stalk celery roughly chopped
1 bay leaf
3 cloves
6 peppercorns
1 tbsp brown sugar
1 tbsp vinegar

Directions:
Directions:
Wash tongue thoroughly and remove any glands adhering to root of tongue. Soak in cold water for at least 2hrs if time permits. Place in a deep pan and cover with fresh cold water, add onions, carrots, celery,bay leaf,cloves, peppercorns, brown sugar and vinegar. Bring to slow boil and simmer for about 3 hrs until tender (test with skewer, which should penetrate to centre easily). Skim when necessary throughout cooking , and add more hot water when needed. keep the tongue covered. When done lift from pan and plunge into cold water.
Cool slightly and then skin tongue and remove small bones and gristle from root. Place tongue into a press . A little strained stock maybe added.
The tongue may also be a basin . Cover tongue with a plate and set a heavy weight on top. Cool, then place in refrigerator and let set for several hours or overnight. Unmould, garnish and serve with salads accompanied by mustard and chutneys.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
3hrs to cook 24hrs to chill
Personal Notes:
Personal Notes:
This is wonderful for picnics served with pickles, chutney and beetroot salad

 

 

 

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