Connect me to:
Beef Tongue, Chinese Style
|Beef Tongue, Chinese Style|
4 to 5 pound fresh beef tongue (not a pickled one)
1/2 cup thin soy sauce
2 star anise
1 Tablespoon sugar
3 Tablespoons dry sherry
1 teaspoon salt
1. In a Dutch oven or a pot with a tight-fitting lid, pour in enough water to cover the tongue, then bring the contents to a boil. After fifteen minutes, remove tongue and cool in cold water. Trim gristle and bone from large end and skin the tongue. Discard both the skin and the water.
2. Place tongue, soy sauce, star anise, sugar and sherry in a large pot or Dutch oven. Bring this to a boil, cover it, and simmer for three hours or until the tongue can be easily punctured using a chopstick. Add water when and as needed, and adjust the salt taste, adding more, if necessary.
3. Cool, then slice the tongue. It can be served hot or cold.