Star Anise Tongue
|Beef tongue||3 Pound|
|Water||3 Cup (48 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Dry sherry||3 Tablespoon|
|Ginger slices||3 , crushed|
|Garlic||2 Clove (10 gm), minced|
|Star anise/2 teaspoons anise seeds and two 2-inch cinnamon sticks||2|
Place tongue in a 4-quart or larger pan.
Add water, soy, sherry, sugar, ginger, garlic, and star anise.
Bring to a boil, then reduce heat and simmer, covered, turning meat occasionally, for 2 hours.
Remove tongue and cool slightly; remove and discard skin and any fat, then return meat to pan.
Continue simmering, covered, until meat is fork-tender .
Lift out meat, cool, cover, and chill until cold.
Thinly slice meat across the grain; cut large slices in half crosswise.