Cooked right, beef tongue is one of the greatest cuts of tender flavorful meat.
Ox tongue is one of the most popular offal dishes enjoyed by people around world. A delicacy popular not only in Europe but as well as in Asia; and why not? As we know anything high in fat is decadently delicious with its succulent and melt-in-your-mouth texture when boiled right. Though it’s hard to find in the local groceries, it is readily available in butcher shops and at a cheap price too.
As most offal pluck, some may be put off by its gamey aroma. This is easily remedied with the complete peeling of the outer skin, vinegar wash and the incorporation of an ingredient that tempers the distinct offal whiff, in this case is bourbon and peppercorns. If you cannot find ox tongue in your market, pork tongue would be a welcome substitute. A slow cooker may also be used to tenderize the oxtail.
Ox Tongue in Creamy Bourbon Peppercorn Sauce
- 1 Large Pot
- 1 Large Bowl
- 1 Large Skillet
- 1 piece Ox Tongue
- 1/3 cup Bourbon
- 3/4 cup Beef Broth
- 1 whole Onion slivered
- 1/2 cup Heavy Cream
- 3-4 tsp Black Peppercorns coarsely ground
- 2 tbsp Butter melted
- 2 tbsp Cooking Oil
- 1/2 cup Vinegar
- 1/2 cup Water
- Salt & Pepper to taste
- Boil the water and vinegar in a pot. Wash the ox tongue and add to cook in medium heat for at least 2 hours or until very tender (the vinegar aids in removing the game flavor)
- Ice bath the tongue, remove the outer membrane, slice & set aside
- In a separate pan, pour in cooking oil and sauté the onions until caramelized, set aside
- Using the same pan, brown the sliced ox tongue quick in high heat. Add in the bourbon & gently scrape the pan to deglaze.
- Stir in the beef broth, heavy cream & butter. Cover the pan, lower the heat and simmer for 15 to 20 min.
- Add back the caramelized onions & ground peppercorns, cover back and continue to simmer in low heat for at least 5 minutes for flavors to marry
- Salt and pepper to taste, garnish with your herb of choice and serve