Beef Tongue with Chili Sauce
⏳ Time
1 hour 30 minutes + 5 hours
🥕 Ingredients
15
🍽️ Servings
8
Description
Beef tongue with chili sauce
Ingredients
- Beef tongue - 2 lbs
- Celery salt - 4 stalks
- Onion - 2 heads
- Garlic - 10 cloves
- Wheat Flour - 8.5 oz
- Chicken Egg - 5 pieces
- Olive Oil - 10 fl oz
- Salt - to taste
- Ground Dried Garlic - 2 spoons
- Parsley - 5 stalks
- Dried Chili Pepper - 20 pieces
- Passata Tomato Sauce - 7.1 oz
- Passata Tomato Sauce - 2.8 oz
- Chili Flakes - 1 tablespoon
- Sugar - 1 tablespoon
Step by Step guide
Step 1
Place the coarsely chopped celery, halved onion, five cloves of garlic, and tongue into a pot, cover with water, set over heat, and bring to a boil with the lid slightly ajar.
Step 2
Reduce the heat and simmer gently for 4–5 hours, then strain through a colander and discard the vegetables. Let it cool, remove the skin from the tongue, trim off any unappealing parts, and place in a sealed container in the refrigerator.
Step 3
Remove the seeds from the chili peppers and place them in a small pot. Cover with water and bring to a boil. Simmer with a loosely covered lid for 1 hour, then drain through a colander and grind in a vegetable mill. Transfer the resulting paste to a bowl. Add a teaspoon each of dried garlic and salt.
Step 4
In a large skillet, heat 3 tablespoons of olive oil, add 5 crushed garlic cloves, and sauté. Add chopped onion and sauté until soft, then stir in the tomato paste and sauce. Add chili flakes, sugar, season with salt, pour in 1.5 cups of water, and simmer for 15-20 minutes.
Step 5
Slice the tongue into pieces about 7–8 mm thick. Crack the eggs into a small bowl and lightly beat them. Heat the remaining oil in a skillet. Sprinkle the dried garlic over the tongue slices, season with salt, coat them in flour, dip them into the egg, and fry until golden brown.
Step 6
Place the tongue on a platter, sprinkle with parsley, and serve with warm chili sauce.
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