Tomato Sauce Beef Tongue

Name: Tomato Sauce Beef Tongue
Prep time: 2 h 45 min
Cook time: 2 h 15 min
Total time: 5 h
Cuisine: Chinese
Ingredients: 1 beef tongue; 2 cloves garlic (minced); 3/4 cup tomato juice; 1 tbsp coriander, minced; 2 tbsp butter; salt, a pinch; black pepper, a pinch; spices (thyme, bay leaves, celery with leaves, scallion, peppercorns), to taste

A Zhejiang-style dish featuring sliced boiled beef tongue pan-fried until fragrant and drizzled with a tomato and garlic sauce. Vibrant in color with a fresh, savory-sweet flavor.

5 hours

Easy

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Ingredients

beef tongue 1

garlic (minced) 2 cloves

tomato juice 3/4 cup

coriander, minced 1 tbsp

butter 2 tbsp

salt a pinch

black pepper a pinch

spices (thyme, bay leaves, celery with leaves, scallion, peppercorns) to taste

Instructions

Step 1

Soak the beef tongue in clear water for about 2 hours. Add the spices, bring to a rolling boil over high heat, then reduce to medium heat, cover, and cook for 1.5–2 hours. Insert a bamboo skewer into the tongue and pull it out; if no bloody liquid clings to it, the tongue is done.

Step 2

Remove the beef tongue from step 1, peel off the outer skin layer while still hot, let cool, and slice into 7 mm thick pieces.

Step 3

Melt the butter in a pan, arrange the tongue slices in and lightly pan-fry, then lightly sprinkle with salt and pepper, and remove from the pan.

Step 4

Reduce the heat to medium, add the minced garlic and stir-fry until golden, pour in the tomato juice, season with salt and pepper, finish cooking, turn off the heat, and keep everything warm.