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1.5 kg ox tongue
4 liters water
1 onion, sliced
2 tablespoons olive oil
4 cloves garlic, peeled and crushed
500 g chopped tomatoes with juice
200 ml canned tomato sauce
125 ml calamansi juice
60 ml soy sauce
2 medium potatoes, peeled and quartered
1 medium carrot, cut into 1-cm rounds
Sliced olives (optional)
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Method:
Bring ox tongue and 2 liters of the
water to the boil in a stockpot. Reduce the heat and simmer
about 20 minutes until a white coating appears on the ox tongue.
Remove ox tongue from water and scrape off the white coating.
Discard the water. Wash ox tongue in cold running water.
Return ox tongue to stockpot and pour in remaining 2 liters water.
Add onion, bring to the boil, then simmer until ox tongue is almost
tender, about 1 hour. Remove ox tongue from stockpot and
refrigerate for about 2 hours to firm it up, so it does not crumble
when sliced. Reserve the stock. Slice ox tongue into
serving pieces. Heat olive oil in a large casserole and sauté
the garlic about 1 minute. Pour in chopped tomatoes, their
juices as well as the canned tomato sauce and two cups of the reserved
stock. Add the sliced ox tongue. Bring to a simmer, then
stir in calamansi juice and soy sauce. Add potatoes, carrot and
olives, if using, then let mixture simmer until ox tongue, potatoes
and carrot are fork tender, about 30 more minutes.
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