Recipe Categories
Meat 
Back To Tongues 

James's Sherry Simmered Tongue

1 x Fresh beef tongue
    Water to cover
2 x Scallion stalks
2 x -(up to)
3 slc Fresh ginger root
1/2 cup Soy sauce
4 tbl Sherry
1 tsp Salt
4 cup Water

 Method :
1. Place beef tongue in heavy pan and add cold water to cover. Bring quickly to a boil and parboil, uncovered, 5 minutes. Drain, discarding liquid.
2. Let tongue cool slightly; then remove coarse outer skin. Return tongue to pot.
3. Cut scallion stalks in two; slice ginger root. Add to pot, along with soy sauce, sherry, salt and remaining water. Bring to a boil; then simmer, covered, until tender (about 2-1/2 hours).
4. Add sugar and simmer, covered, 15 minutes more. Drain, reserving liquid.
5. Let tongue cool; then slice. Serve hot (reheat slices briefly in reserved liquid) or cold.