Creamy ox tongue stew
The second dish I cooked for my 12-year-old’s dinner party last Saturday–this ox tongue stew is a variation my older ox tongue in mushroom sauce recipe. While I used mashed potatoes sprinkled with browned onion bits in the older recipe, this time I used chunks of potatoes. See, when cooking for a party, you have to assume that there will be leftovers. And the leftovers should reheat well. There is no way that the ox tongue in mushroom sauce will reheat well. The mashed potatoes will get mixed with the sauce and everything will just look awful. Not to mention a sauce with unimaginable texture.
To make this dish, I pressure-cooked the two ox tongues late Friday evening and allowed them to cool in the broth overnight. On Saturday morning, I drained them, wrapped them in foil them chilled them in the fridge to make them firm enough for slicing. See, the secret to a successful ox tongue recipe is the tenderness of the meat. It should “melt in your mouth” as an aunt used to say. When the meat is that tender, there is no way that you can slice the tongue while wram without ruining the meat. It will most definitely crumble. Hence, chilling to make the meat firm is the solution.
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