With a sharp knife, remove all fatty bits from the ox tongue.
Put ox tongue in a pressure cooker. Add cold
water until the ox tongue is just covered with water. Add 1/2 teaspoon
ground cloves. Season with salt and pepper to taste. Place cover over
pressure cooker. Over medium high heat, cook under pressure for 20 minutes.
Relieve pressure from pressure cooker and
remove ox tongue. Retain water in pressure cooker for further use. With the
help of a sharp knife, peel off the skin membrane from the ox tongue. If
membrane skin does not come off easy, boil the ox tongue for another 5
minutes in the pressure cooker, without cover.
Once the membrane skin has been totally removed from the ox
tongue, put back in retained water in pressure cooker. Add 3 tablespoons of
vegetable oil, 1 teaspoon crushed garlic and 1/4 cup of dry sherry or white
wine. Cook in pressure cooker without cover for 20 minutes or until the
water evaporates and the ox tongue is cooked and roasted. Check at regular
intervals that there is enough water / oil mixture at bottom of pressure
cooker so that the ox tongue does not burn. Add a little bit of water if
necessary to cook the ox tongue further. Move the ox tongue over to ensure
even cooking at intervals. Cook until golden brown in colour or to your
preference. Check with a skewer if the ox tongue is thoroughly cooked. If
necessary, add some more water and cook further until thoroughly cooked. Do
not overcook.
Remove from pressure cooker and with a sharp knife, cut into
slices-not too thin and not too thick.
Eat with rice and red / black lentils. Can also be served as a
snack with drinks when slices are cut into bite size pieces.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
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are very dependent upon cooking skills and as such, we cannot guarantee perfect
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