Braised Ox Tongue

Name: Braised Ox Tongue
Yield: Serves 6–8 with 3–5 Other Dishes
Cuisine: China
Ingredients: 1 large ox tongue (unsalted), about 1.5 kilos (3½ lb); 3 whole star anise; 10 ml (2 tsp) Sichuan peppercorns; 225 g (8 oz) ham; 7.5 cm (3 in) cinnamon stick; 37.5 ml (2½ tbsp) tapioca or potato flour; 7.5 ml (1½ tsp) salt; 52.5 ml (3½ tbsp) vegetable oil; 15 ml (1 tbsp) sesame oil; 2 large pieces dried tangerine peel; 1 large knob ginger, about 5 cm (2 in), peeled and bruised; 5 ml (1 tsp) black peppercorns; 30 ml (2 tbsp) thin or light soy sauce; 450 g (1 lb) baby carrots, trimmed

Preparation info

Serves
6–8
with 3–5 Other Dishes

Difficulty
Medium

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

When I went to Taiwan a couple of years ago, I was taken to a famous Peking restaurant which prides itself on serving a dish of ox tongue. Inspired by its taste, I have come up with this recipe which, I’m pleased to say, has won lip-smacking approval from friends who have agreed to be guinea-pig tasters.

Ingredients

1 large ox tongue (unsalted), about 1.5 kilos (3½ lb)
225 g

Asia
China
Taiwan
Main course

Method

Place the ox tongue in a large saucepan and cover it with water. Bring to the boil and continue to cook fast for 5 minutes until the scum has gathered on the surface of the water. Pour off the water and rinse the tongue clean with cold water. Wash the saucepan.
Replace the tongue in the saucepan and add enough water to cover. Make the spiced liquid by adding the s