As a child, I remember my mom’s tongue roast sandwiches – buttered slices of bread with succulent slices of tongue roast and a yum yum spread of mustard. It was simply divine to sit under a nice banyan tree overlooking the school playground digging my teeth into these sandwiches, which somehow seemed to disappear into my tummy very quickly.
|Preparation Time||:||3 days|
|Cooking Time||:||45 minutes (2 hours resting time)|
|Beef tongue||1 no.|
|Sour Limes (cut into halves)||3 nos.|
|Salt Petre||1½ teaspoon|
|1. Wash the tongue. Place the tongue on a hot griddle and roast on low fire for sometime – this will help to remove it’s outer skin. Once the outer skin is roasted, remove from fire and scrape away the skin with a knife. Wash the tongue
2. Heat a small pan over low heat. When hot, add the salt petre and salt. Roast for few minutes and leave aside to cool
3. In a mortar and pestle, grind the salt petre mixture to a fine powder. Keep aside
4. With a fork, poke the tongue all around – which will ensure that the marinade seeps inside the meat. Add in the salt petre mix and the lemon juice. Gently massage the mix into the tongue for at least 5 minutes
5. Place the tongue in a stainless steel container and refrigerate for 3 days, ensuring that the tongue is turned in the marinade on a daily basis ensuring that the juices cover the tongue well
6. After marinating the tongue for 3 days, place the tongue and the marination in a pressure cooker. Add enough water to almost cover the tongue, and pressure cook for 45 minutes. Keep the pressure cooker aside to cool
7. Refrigerate the tongue for 2 hours
8. Remove from the refrigerator and slice the tongue as required.
|· In India, many states have banned the sale the beef. Buffalo tongue is an accepted alternative
· When using the tongue as a main; skim the fat and reduce the liquid to make a sauce
· Refrigerating the tongue after cooking helps in making it easier to slice the tongue.
|· Serve this plain as a starter – neatly arranged on a platter; or, as a side to a meal
· Make tongue sandwiches: bread slices buttered and slathered with a dollop of mustard; with iceberg lettuce and thin slices of tomatoes
· As a main, serve with potato mash/cauliflower cream, grilled tomatoes and tossed green beans/peas with a brown sauce.