Eight o’clock in the morning is the time when the workers arrive (if it’s your first time to read my blog, we’re building a new kitchen wing). I wanted my practically non-operational old kitchen all to myself and cook everything for breakfast ’till dinner before the pounding and dust begins for the day. By seven forty-five, my sarciadong dila ng baka (ox tongue stew) was ready. It will just need re-heating for dinner tonight. I took two huge slices and packed them with some fried rice for the kids’ lunch in school. Their dad dropped off the lunchboxes on his way to work. I also cooked lugaw (congee) which will be topped with bits of ox tongue, fried tofu, garlic and onion leaves for lunch. Breakfast was reheated siopao.
Writing about my morning makes it seem like it was a breeze. Not! I actually boiled the ox tongue after dinner last night. Then, I let it cool overnight. I sliced it early this morning to complete the sarciado. I left a few slices for the lugaw. It was a 1.5 kilogram ox tongue which would be too much for a single meal. Besides, I wanted to maximize the broth so I thought that lugaw for lunch would be just perfect. I’ll be posting the lugaw recipe a little later.
Ingredients :
1 ox tongue (fat and attached bones and cartilages removed)
1 whole onion
1 whole galic
8 peppercorns
1 bay leaf
2 large white onions, chopped
6-8 tomatoes, chopped
1 whole garlic, peeled and finely minced
4 tbsps. of olive oil
salt
ground pepper
chopped parsley for garnish
Cooking procedure :
Wash and scrape the ox tongue with a knife. Place in a casserole and cover with water. Add the whole garlic, whole onion, peppercorns, bay leaf and about a tablespoon of salt. Bring to a boil, removing any scum that rises. Lower the heat, cover and simmer for 3-4 hours or until very tender. In the alternative, you can pressure-cook the ox tongue. Cool the ox tongue. Peel off the skin (the skin should easily come off if the tongue has been sufficiently cooked). Cut the tongue into 1/2-inch slices.
Strain the broth, meaure 1 cup and reserve the rest for future use.
Heat the olive oil in a skillet. Saute the garlic until fragrant. Add the chopped onions and tomatoes and cook over medium heat until the vegetables are soft. Pour in about a cup of meat broth. Add the ox tongue slices, season with salt and pepper, and simmer for 15 to 20 minutes.
Sprinkle with chopped parsley before serving.
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