Nose To Tail At Home

Welcome to the fourth guest post!  I’m letting anyone who wants to show off an offal dish submit a post with pictures.  Want the world to know that livers set you a-quiver?  Are you terrific with tendon?  Let me know and we’ll post your hard work here!  This guest post comes from reader Karla Ng, who was kind enough to share this recipe with us.

Ingredients:
1 ox tongue, two and a half to three pounds
1/2 cup soy sauce
3 bay leafs
juice of 1/2 lemon

5 cloves garlic
1 large onion, diced
3 medium tomatoes, diced
1 220g can of tomato sauce
1 220g can of tomato paste
1 pound of chicken livers (boiled for 10 minutes in salt, pepper and ginger then
mashed; You can substitute 1 can of liver spread to cut the cooking time but
the sauce’s consistency is better with chicken liver.)
1-2  medium russet potatoes
1/2 cup grated cheddar cheese
1 cup boiling liquid
Salt and pepper

Procedure:

Place the tongue in a medium size pot and add water until it’s fully immersed.  Add 1/2 cup of soy sauce, 3 bay leaves and 2 tablespoons lemon juice to the water and place your pot on the stove. Get the liquid in the pot boiling, and then reduce the heat and simmer for about 2-2.5 hours or
until the meat is tender. I usually let the tongue simmer for about three hours so the meat is super tender and it almost melts in the mouth. You can keep a few slivers for a sandwich!  Once the meat is tender, peel the skin from the muscle while the tongue is still warm.

While the tongue is simmering, peel and slice the potatoes.  Pan fry them until they’re golden brown and set them aside.

In a saucepan, saute the garlic and diced onion until softened. Add the diced tomatoes and raise the heat to cook them. Once the tomatoes have released all of their moisture, add the tomato sauce, tomato paste and one cup of the liquid you cooked the tongue in.  Mash the boiled chicken livers and four slices of the fried potatoes and add this to thicken the red sauce. Bring to a boil then add grated cheddar cheese and season with salt and pepper to taste.

Slice the preboiled ox tongue and serve with the potatoes. You can go easy on the sauce and serve it on the side, or be very generous with it and top
the casserole with potatoes.

Thank you Karla!