Chinese Star Anise Beef Tongue |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A spicy cold appetizer of beef tongue. Ingredients:
3 cups water |
1/3 cup soy sauce |
3 tablespoons dry sherry |
2 tablespoons sugar |
3 fresh ginger root slices; 1/8-inch thick |
2 garlic cloves; minced |
2 dried star anise pods |
2 cinnamon sticks; 2-inch pieces |
3 pounds whole beef tongue; cleaned, trimmed |
Directions:
1. Crush the quarter sized slices of ginger with the flat surface of the cleaver. Mix all the other broth ingredients in a pot, add the tongue and bring to a boil. Reduce heat and simmer, covered, for 2 hours; turning occasionally.
2. After the 2 hours, remove the tongue and cool slightly. Remove the skin and any excess fat, etc. Return the skinned tongue to the broth and continue simmering until the meat is fork tender; about 1 hour more.
3. When done remove the tongue,cool it, then cover and refrigerate until cold.
4. Thinly slice the tongue across the grain and serve with condiments.
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