| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 8 | Servings |
INGREDIENTS
| 1 | Fresh beef tongue | |
| Water to cover | ||
| 2 | Scallion stalks (up to) | |
| 3 | sl | Fresh ginger root |
| 1/2 | c | Soy sauce |
| 4 | tb | Sherry |
| 1 | ts | Salt |
| 4 | c | Water |
INSTRUCTIONS
1. Place beef tongue in heavy pan and add cold water to cover. Bring quickly to a boil and parboil, uncovered, 5 minutes. Drain, discarding liquid. 2. Let tongue cool slightly; then remove coarse outer skin. Return tongue to pot. 3. Cut scallion stalks in two; slice ginger root. Add to pot, along with soy sauce, sherry, salt and remaining water. Bring to a boil; then simmer, covered, until tender (about 2-1/2 hours). 4. Add sugar and simmer, covered, 15 minutes more. Drain, reserving liquid. 5. Let tongue cool; then slice. Serve hot (reheat slices briefly in reserved liquid) or cold. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”