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Beef Tongue

3 from 2 votes
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Ingredients Method

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

Method
 

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