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Beef Tongue

3 from 2 votes
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Ingredients
  

Ginger/Garlic/Chilli paste

  • Im going to be adding
  • 22 gms - 9-10 green Chillies
  • 90 gms chopped Ginger
  • 90 gms chopped Garlic
  • 1 tsp Cumin seeds
  • 1/2 tsp Peppercorns
  • 2 inch stick Cinnamon
  • Juice of a Lime

Tongue

  • Beef Tongue - 1400 gms roughly 3 lbs

Water bath

  • 2 sticks of Cinnamon
  • 1/2 tsp Peppercorns
  • 1/4 tsp Cloves
  • 1 tsp of the Ginger/Garlic/Chilli paste
  • 1 tsp Turmeric

Marinade

  • Rest of the Ginger/Garlic/Chilli paste
  • 1 tsp Turmeric
  • 1 tsp Coriander powder
  • 1 tsp red Chilli powder
  • 2 tbsps Vinegar

Other

  • 2 medium Onions 280 gms
  • 1 inch stick Cinnamon
  • 1/2 tsp Cloves
  • 6 red Kashmiri Chillies - 10 gms
  • Salt to taste
  • 1 cup Water

Instructions
 

  • Start by preparing the Ginger/Garlic/Chilli paste
  • To prepare the tongue, defrost it if it is frozen and submerge it in the water bath and cook for 20 mins
  • Remove and allow it to cool
  • Once cool, slit it down the middle and cut in half
  • Slice the skin of carefully with the aid of a sharp knife
  • Cut the pieces into smaller chunks and pierce with a fork to help tenderize it
  • Marinate and keep overnight
  • Heat oil and saute the onions, cinnamon, cloves and red chillies
  • Add the marinated tongue, add salt to taste and sear on all sides
  • Add water and pressure cook for 20 mins
  • After 20 mins, remove the tongue and allow to cool
  • Reduce the gravy by allowing it to boil
  • Once cool, slice the tongue
  • This is optional, but you can tie the chunks together and insert back into the gravy for 5 - 10 mins
  • Serve with fried potatoes