Beef Tongue with Mushrooms

Beef Tongue with Mushrooms, or in spanish: Lengua Con Seta. The tongue doesn't look pretty, bit this is a great, top dish. The delicious sweet meat and creamy sauce is superdelicious. I served it with mashed potatoes.

Picture of the dish will follow later (battery was empty).

What you need:

• 3 tbsp cooking oil
• 1 large onion, chopped
• 2 or 3 cloves of garlic (minced)
• 1 cup of carrots (chopped)
• 1/2 pound of beef tongue
• 2 cups small chestnut mushroom (whole)
• 3 tbsp Worcestershire Sauce
• 1 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tsp sugar
• 1/2 cup of water
• 1 tbsp cornstarch mixed in cold water
• some parsley to serve
• salt and pepper to taste

How to prepare it:

1. Place the tongue(s) in a pan and cover with water or stock. Cook and cover until tender for about 2,5 hours. During cooking keep the tongue covered with water. 
2. Set apart the tongue for cooling down. 
3. When cooled down, take away the fat and skin and discard. Save the stock for other use. 
4. Cut the tongue into bite size pieces (1cm cubes).
5. Heat oil in a pan.
6. Saute onion, carrots and garlic for a few minutes.
7. When the onion is soft, add the beef tongue and cook for 3 minutes.
8. Add the oyster sauce, soy sauce, sugar, and Worcestershire sauce. Stir and simmer for 1-2 minutes.
9. Add the mushrooms and water. Take it to the boil and simmer until the liquid reduces.
10. Add salt and pepper to taste.
11. Put-in the cornstarch and water mixture. Cook until the sauce thickens.
12. Put a portion a serving plate. Sprinkle with parsley.
13. Serve with mashed potatoes.

Jamaican Goat Curry

Jamaican Curry Goat – a wonderful slow cooked Jamaican Curry. Tender to the bone and full with tropical flavours. A Traditional dish that everybody loves. It is made all over the Caribbean and has a strong Indian influence. 

What you need: 

• 1 pound of goat meat (at least) on the bone 
• 2 tbsp curry powder or sweet garam massala
• 2 diced onions
• 2 spring onions
• pepper
• 1/2 liter of chicken stock (from cubes)
• 1 tbsp freshly grated ginger
• 6 cloves of garlic, chopped
• 2 sprigs of fresh thyme
• 1 tbsp butter
• 1 scotch bonnet
• 4 tomatoes, chopped
• 1 cup carrots, diced
• 6 waxy potatoes, quartered
• 6 eggs, semi hard boiled

How to prepare it:

1. Cut the meat in bite size cubes
2. Put the curry powder, onions, spring onions, pepper, garlic, ginger, thyme and half a cup of water in a blender. And mix well. If necessary add some more water.
3. Take a freezer bag and put in the meat and mixture. Mix well and leave overnight in the refrigerator.
4. Next day, remove the mixture from the meat thoroughly and reserve for later.
5. Brown the goat meat in a frying pan with butter.
6. When browned all over, add the marinade and chopped tomatoes and fry for a few minutes. Mix well
7. Then add the stock just to cover the meat and add the scotch bonnet.
8. Put the pan in the oven (150 degr. C) for 2 hours. Mix every half hour. Add some stock or water if needed.
9. Last half hour, put in the potatoes and carrots.
10. Last five minutes, add the eggs and mix well.
11. Serve with rice and ready or homemade warm roti's.
12. Eat it with your hands!

Chinese Dry Crispy Beef Tongue

Some people don't like the idea of eating beef tongue. But this meat is often served and delicious. It has to be cooked for a few hours to tenderise, but after that the taste is creamy and soft.  

 

 

 What you need:

• 1/2 beef tongue 
• water
• 5 tbsp vegetable oil
• 6 dried Chinese red chillies
• 2 stalks of celery
• 1 small onion, sliced roughly
• 1 tsp whole Sichuan peppercorns
• 1 tbsp Sichuan chili bean paste
• 1 tbsp Shaoxing rice win
• 1/2 tsp soy sauce
• salt to taste

 

 How to prepare it:

1. Place the tongue(s) in a pan and cover with water or stock. Cook and cover until tender for about 2,5 hours. During cooking keep the tongue covered with water. 
2. Set apart the tongue for cooling down. 
3. When cooled down, take away the fat and skin and discard. Save the stock for other use. 
4. Cut the tongue into 1/2 cm slices.
5. Add a 4 tbps of oil in a frying pan (or wok) and place over medium heat until shimmering. Working in batches, add the slices of tongue and cook until brown and crisp on one side, about 3 minutes. 
6. When browned place the pieces of tongue on paper towels.
7. Heat one tablespoon oil in the wok set on medium low heat. Add the chilis, onions, .... and Sichuan peppercorns, and stir-fry for 20 to 30 seconds.
8. Add the slices of tongue, the chili bean paste and stir-fry to coat the tongue for about 20 seconds longer. 
9. Add the rice wine and soy sauce. 
10. Add salt to taste. Keep stirring the tongue around in the wok.
11. Remove from the heat, stir in the sesame oil.
12. Serve immediately with rice.