Braised Beef Tongue Dipped in Spicy Sauce | 卤牛舌

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% Daily Values based on a 2,000 calorie diet

Step 1

Clean beef tongue thoroughly with water for a couple of minutes, squeeze and make sure no blood comes out, put beef tongue in a big pot filled with water, add in sliced ginger, scallion, Szechuan peppercorn and cooking wine. Bring water to bring and simmer for about 15 minutes.

Step 2

Dice garlic, slice and dice some ginger, slice spring onion, Thai chili or any pepper of your choice. Set aside;

Step 3

Remove beef tongue from hot water and transfer to a big bowl of iced water, sit for a few minutes to cool off. Peel the outer skin on the tongue, remove the papillae (sharp bumps on the back of the tongue. Wash the beef tongue to ensure it’s clean.

Step 4

Heat up some cooking oil in a pot, add in sliced ginger and scallion to mix, further put in Chinese spicy hot pot sauce to stir until aromatic. Finally put in light soy sauce and dark soy sauce, stir for under a minute. Pour in cold water and beef tongue, drop in the Chinese herbs and spices in a pouch bag, make sure the beef tongue is submerged in the broth. Bring to boil and simmer for 5 minutes on high heat.

Step 5

Transfer beef tongue and broth to a pressure cooker. Cook for another 30 minutes on medium -high pressure until soft. Remove beef tongue and cool off on a plate.

Step 6

To make dipping sauce, first mix diced garlic, ginger and scallion in a small bowl, sear them with extremely hot oil to release their aroma. Further pour in light soy sauce, diced Thai chili, lemon juice, sugar, oyster sauce and garnish with more scallion, ready to serve

Step 7

Finally, cut braised beef tongue into small bite size, arrange them on a plate, and serve warm with a dipping sauce on the side, enjoy~

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