Red-simmered Beef Tongue

There is a difference of viewpoint between the Christian and the nonChristian, between the man who has been renewed by the Spirit of God and the man who has not. That difference in viewpoint has a vital bearing upon the question of the clarity of the Scriptures. The spiritual man has, through his regeneration, a basis for comprehension which the natural man lacks. Given equal mental gifts and powers, therefore, the spiritual man has a key, as it were, which the other lacks to unlock the meaning of biblical statements (Paul Woolley).

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CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Meat	8	Servings

INGREDIENTS

1		Fresh beef tongue
		Water to cover
2		Scallion stalks
2		up to
3		Fresh ginger root
1/2	c	Soy sauce
4	T	Sherry
1	t	Salt
4	c	Water

INSTRUCTIONS

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. Let tongue cool slightly; then remove coarse outer  skin.
Return tongue to pot. 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). Add sugar and simmer, covered, 15 minutes more. Drain,
reserving liquid. 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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 30 Calories From Fat: 3 Total Fat: <1g Cholesterol: 0mg Sodium: 1371.5mg Potassium: 126.4mg Carbohydrates: 2.3g Fiber: <1g Sugar: <1g Protein: 2.6g