Sarciadong dila ng baka (ox tongue stew)

November 3, 2004
Filed under Filipino food, Meat recipes

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Ingredients :

1 ox tongue (fat and attached bones and cartilages removed)
1 whole onion
1 whole galic
8 peppercorns
1 bay leaf
2 large white onions, chopped
6-8 tomatoes, chopped
1 whole garlic, peeled and finely minced
4 tbsps. of olive oil
salt
ground pepper
chopped parsley for garnish

Cooking procedure :

Wash and scrape the ox tongue with a knife. Place in a casserole and cover with water. Add the whole garlic, whole onion, peppercorns, bay leaf and about a tablespoon of salt. Bring to a boil, removing any scum that rises. Lower the heat, cover and simmer for 3-4 hours or until very tender. In the alternative, you can pressure-cook the ox tongue. Cool the ox tongue. Peel off the skin (the skin should easily come off if the tongue has been sufficiently cooked). Cut the tongue into 1/2-inch slices.

Strain the broth, meaure 1 cup and reserve the rest for future use.

Heat the olive oil in a skillet. Saute the garlic until fragrant. Add the chopped onions and tomatoes and cook over medium heat until the vegetables are soft. Pour in about a cup of meat broth. Add the ox tongue slices, season with salt and pepper, and simmer for 15 to 20 minutes.

Sprinkle with chopped parsley before serving.

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