Norma Chikiamco

OX TONGUE ASADO

Ox Tongue Asado
by Norma Chikiamco (Maritel Nievera)

1 whole ox tongue, around 1 to 1½ k
Water, for boiling
½   c olive oil
6-7 garlic cloves, crushed
2 c tomato sauce
3 c water or beef broth
½ c fresh calamansi juice
¼ c soy sauce

2 bay leaves
Wash ox tongue in running water and put it in a large pot. Add enough water to cover (around 10-12 cups) and bring to a boil. Let boil for 15-20 minutes or until a hard white skin appears on the surface of the ox tongue. Remove ox tongue from water and scrape off the white surface.  Discard the water and let ox tongue cool for easier slicing.

Slice the ox tongue crosswise into ¼-inch thick slices. Heat olive oil in a large casserole and sauté garlic until golden brown (don’t let garlic burn). Pour in tomato sauce, the three cups water or beef broth, calamansi juice and soy sauce.

Add the sliced ox tongue and bay leaves and bring to a boil.  When liquid boils, lower heat to a simmer.  Let simmer until ox tongue is tender (around 1½ to 2 hours).

Remove bay leaves.  Transfer ox tongue and sauce to a serving platter and serve.

Cook’s tips:

To cool the ox tongue faster before slicing it,  chill it a few hours in the refrigerator.

If desired, add some halved potatoes and carrots to the simmering pot after around an hour of cooking time.

You may also add green pitted olives.

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