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Chinese Style Beef Tongue Pot Roast

Beef.Chef's picture
Ingredients
  Beef tongue 3 Pound (1 Piece, Fresh)
  Water 1 1⁄2 Cup (24 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Dry sherry 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Sugar 2 Teaspoon
  Salt 1 Teaspoon
  Dried tarragon 1⁄4 Teaspoon, crushed
  Ground ginger 1⁄4 Teaspoon
  Water 2 3⁄4 Cup (44 tbs)
  Potatoes 6 Medium, peeled and halved
  Cold water 1⁄4 Cup (4 tbs)
  Cornstarch 2 Tablespoon
  Sliced green onion with tops 2 Tablespoon
Directions

In pressure saucepan combine tongue and the 1 1/2 cups water; cook at 15 pounds pressure for 30 minutes.
Drain; cool slightly.
Slit skin on tongue and peel off.
In deep bowl combine soy, sherry, garlic, sugar, salt, tarragon, and ginger; add tongue.
Marinate 30 minutes at room temperature, turning tongue once.
In large saucepan combine tongue, marinade, and the 2% cups water.
Cover; simmer 1 hour and 40 minutes.
Add potatoes; simmer, covered, till potatoes are tender, 15 to 20 minutes more.
Remove tongue and potatoes; keep hot.
Combine the 1/4 cup cold water, cornstarch, and onion.
Stir into marinade mixture in saucepan.
Cook and stir till gravy is thickened and bubbly.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Beef

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