Cooked Ox Tongue (Lutung Dila ng Baka )
1 Kilo whole ox tongue
1 teaspoon whole black peppercorns
1 bay leaf
1 teaspoon salt
1/4 cup Ilocano, cane or strong wine vinegar
3/4 cup Gin
1 onion, quartered
- Clean the tongue by blanching about 5 minutes. Remove coarse outer layer. Fry the tongue to seal the meat.
- In a large pan, cook the tongue with the peppercorns, bay leaf, salt, vinegar, gin and onion. Bring to a boil then simmer covered.
- As the liquid reduces, add water until the tongue is cooked. Remove the tongue and strain the remaining stock back into the pan. Reserve the stock. Slice the tongue diagonally into l/4-inch portions and store in refrigerator.
[tag]ox tongue[/tag]
