4g15
19th November 2007, 11:20 PM
Braised Ox Tongue
1 ox-tongue
1 pint stock
1 onion
1 small carrot
1 bouquet garni
½ pint piquante sauce
6 thin slices bacon
Trim ox-tongue, which should be obtained salted or pickled ready for use.
Blanch, and let it cool.
Put into fish-kettle or stewpan, large enough to hold tongue, slices bacon, onion peeled and sliced, carrot scraped and cut in pieces, bouquet garni and clove; add stock, put in tongue, and cook until three parts done, then take it up, and skin while hot.
Strain liquor it was cooked in, take off fat, add piquante sauce, put tongue into this, and finish cooking.
When tender, cut in slices, dish, and pour sauce over, and serve.
Mashed potatoes, spinach, or peas served with tongue is a great improvement.
The piquante sauce is made as follows: 4 shallots, 3 mushrooms, 1 bay leaf, 1/2 carrot, sprig thyme, 2 tablespoons vegetable shortening, 4 tablespoons vinegar, half pint brown stock, 1/2 teaspoon anchovy extract, 1 tablespoon Worcestershire sauce, 3 tablespoons flour, salt and red pepper to taste.
Peel and chop shallots, carrot, and mushrooms; melt vegetable shortening in a saucepan; fry vegetables a nice brown; then add vinegar, bay leaf, and thyme.
Reduce vinegar to half the quantity; stir in flour, dilute with stock, bring to boil; then add anchovy extract, Worcestershire sauce, salt and red pepper to taste.
Take out thyme and bay leaf.
Simmer for 10 minutes.
Skim, and use as required.
Filos do it differently
DINUGUAN (Blood Stew)
1.5 to 3 cups of coconut vinegar (depending on your taste)
salt to taste
1 garlic head
1 tbsp of whole black peppercorn
0.5 kilo of pork head meat with fat and all, cut into small bite-sized pieces (in the Visayas, innards are preffered; they are boiled until tender and cut in small pieces)
3-5 pieces of siling haba, julienned (or as a substitute, jalapeno peppers) fresh peppers are more spicy during the cold months and less in the warmer months
about and inch of ginger, julienned
1-2 cups of fresh pork blood
mashed stalks of fresh lemongrass
1. salt the pork meat let stand for about 1-2 hours, then render the fat in a hot Dutch oven
2. mash the garlic, whole peppercorns and some salt with a mortar and pestle
3. once the fat is rendered, pour out the fat. The fat can add great taste to fried rice for the cholesterol-brave.
4. add the vinegar. do not stir until the vinegar starts to boil. then, turn down the heat to low.
5. add the mashed garlic, peppercorn and salt mixture and the lemongrass
6. stir in the fresh blood slowly, cover the pot and simmer for about 45 minutes. In the Bicol region, the frst extraction of the coconut milk is added in the last 15 -20 minutes of the cooking.
7. at the final 2 minutes, add the chili.
8. serve hot with rice as a meal or puto as a snack.
LENGUA RECIPE (Ox Tongue)
1 whole piece of ox tongue
3 pieces of star anise
1 tsp of whole cloves
1 T of whole peppercorns
1 can of evaporated milk
1-2 T of AP flour
3 T butter
2 cans of whole button mushrooms
5 cloves of garlic, mashed
salt to taste
1. set the ox tongue in a stock pot, cover with cold water, add the the star anise, cloves, peppercorns and about a tsp of salt
2. boil until the tongue is fork tender
3. when tender, let the tongue cool down and clean it by removing the white outer membrane which should come off very easily.
4. do not discard the stock yet
5. slice the tongue as little steak medallions
6. melt the butter in a pan
7. add the garlic, do not wait for it to brown
8. make a roux. add in the flour and milk (evaporated milk gives the sauce a creamier taste)
9. add about 2-3 cups of the broth to the roux
10. add in the mushrooms, water and all
11. add the tongue
12. allow to simmer for about 5 minutes and serve
1 ox-tongue
1 pint stock
1 onion
1 small carrot
1 bouquet garni
½ pint piquante sauce
6 thin slices bacon
Trim ox-tongue, which should be obtained salted or pickled ready for use.
Blanch, and let it cool.
Put into fish-kettle or stewpan, large enough to hold tongue, slices bacon, onion peeled and sliced, carrot scraped and cut in pieces, bouquet garni and clove; add stock, put in tongue, and cook until three parts done, then take it up, and skin while hot.
Strain liquor it was cooked in, take off fat, add piquante sauce, put tongue into this, and finish cooking.
When tender, cut in slices, dish, and pour sauce over, and serve.
Mashed potatoes, spinach, or peas served with tongue is a great improvement.
The piquante sauce is made as follows: 4 shallots, 3 mushrooms, 1 bay leaf, 1/2 carrot, sprig thyme, 2 tablespoons vegetable shortening, 4 tablespoons vinegar, half pint brown stock, 1/2 teaspoon anchovy extract, 1 tablespoon Worcestershire sauce, 3 tablespoons flour, salt and red pepper to taste.
Peel and chop shallots, carrot, and mushrooms; melt vegetable shortening in a saucepan; fry vegetables a nice brown; then add vinegar, bay leaf, and thyme.
Reduce vinegar to half the quantity; stir in flour, dilute with stock, bring to boil; then add anchovy extract, Worcestershire sauce, salt and red pepper to taste.
Take out thyme and bay leaf.
Simmer for 10 minutes.
Skim, and use as required.
Filos do it differently
DINUGUAN (Blood Stew)
1.5 to 3 cups of coconut vinegar (depending on your taste)
salt to taste
1 garlic head
1 tbsp of whole black peppercorn
0.5 kilo of pork head meat with fat and all, cut into small bite-sized pieces (in the Visayas, innards are preffered; they are boiled until tender and cut in small pieces)
3-5 pieces of siling haba, julienned (or as a substitute, jalapeno peppers) fresh peppers are more spicy during the cold months and less in the warmer months
about and inch of ginger, julienned
1-2 cups of fresh pork blood
mashed stalks of fresh lemongrass
1. salt the pork meat let stand for about 1-2 hours, then render the fat in a hot Dutch oven
2. mash the garlic, whole peppercorns and some salt with a mortar and pestle
3. once the fat is rendered, pour out the fat. The fat can add great taste to fried rice for the cholesterol-brave.
4. add the vinegar. do not stir until the vinegar starts to boil. then, turn down the heat to low.
5. add the mashed garlic, peppercorn and salt mixture and the lemongrass
6. stir in the fresh blood slowly, cover the pot and simmer for about 45 minutes. In the Bicol region, the frst extraction of the coconut milk is added in the last 15 -20 minutes of the cooking.
7. at the final 2 minutes, add the chili.
8. serve hot with rice as a meal or puto as a snack.
LENGUA RECIPE (Ox Tongue)
1 whole piece of ox tongue
3 pieces of star anise
1 tsp of whole cloves
1 T of whole peppercorns
1 can of evaporated milk
1-2 T of AP flour
3 T butter
2 cans of whole button mushrooms
5 cloves of garlic, mashed
salt to taste
1. set the ox tongue in a stock pot, cover with cold water, add the the star anise, cloves, peppercorns and about a tsp of salt
2. boil until the tongue is fork tender
3. when tender, let the tongue cool down and clean it by removing the white outer membrane which should come off very easily.
4. do not discard the stock yet
5. slice the tongue as little steak medallions
6. melt the butter in a pan
7. add the garlic, do not wait for it to brown
8. make a roux. add in the flour and milk (evaporated milk gives the sauce a creamier taste)
9. add about 2-3 cups of the broth to the roux
10. add in the mushrooms, water and all
11. add the tongue
12. allow to simmer for about 5 minutes and serve