1 large beef tongue (unstuffed
) -- 1 large onion --2 cloves garlic--1 package fresh mushrooms-- Soy sauce
-- Brown gravy mix-- Seasoning salt -- Black pepper-- Parika -- Roux --
Cooking oil--
If frozen, thaw out tongue.
If it has not been skinned, scald it in boiling water 5minutes.
Remove from water and place
it on a clean surface. Using a sharp knife, skin the tongue as you would
peel a potato. Once it is skinned, slice it crosswise into half-inch thick
slices. Season slices with salt, red black pepper, paprika and soy sauce.
Use same amount of seasoning as you would
if you were preparing
a beef steak. Chop up onion and garlic cloves and mix in with the seasoned
slices. Place mixture into an airtight container and allow to marinate
in the refrigerator several hours ( overnight if possible). In a small
boiling pot, put 3 cups water and add 1 level tablespoon brown gravy mix.
Put on low fire and stir constantly until all mix is dissovled. Allow to
heat until boiling again. Add 1/3 teaspoon roux and allow to boil
until roux and allow to boil until roux is dissolved. Set aside.
Rinse and slice the mushrooms. Set aside. Grease the bottom of a black
pot lightly with cooking oil. Separate the onion and garlic bits
from the tongue slices. Place slices into the oiled pot over a medium fire
and stir meat regularly until brown. Add onion and garlic bits, continue
browning until bits are soft. Add prepared gravy to the meat plus enough
water to submerge most of slices. Stir well and cover. Continue cooking
2-3 hours or until thickest tongue slice can be cut with a fork without
difficulty. Lower fire and add mushrooms to pot. Simmer until mushrooms
are cooked. Turn off fire and serve over rice or potatoes. |
