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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Langue de Boeuf Roti
Roast Ox Tongue Share 
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  1. 1 large ox tongue

  2. 1/2  teaspoon ground cloves

  3. 1 teaspoon crushed garlic

  4. 3 tablespoons vegetable oil

  5. 1/4 cup dry sherry / white wine

  6. salt and pepper to taste

  7. cold water

ox tongue


  1. With a sharp knife, remove all fatty bits from the ox tongue.

  2. 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.

  3. 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.

  4. 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.

  5. Remove from pressure cooker and with a sharp knife, cut into slices-not too thin and not too thick.

  6. Eat with rice and red / black lentils. Can also be served as a snack with drinks when slices are cut into bite size pieces.

  7. Enjoy. Perfect "gajack soulard".

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.