Beef Tongue Roast Recipe

Are you ready to take your cooking skills to the next level and dazzle your dinner guests with a truly unforgettable dish? Ox and beef tongue roast is a traditional dish that is easy to make and impressive to serve.

Course Lunch, Side Dish

Cuisine Indian

Keyword beef roast, beef tongue roast, ox tongue roast, tongue roast

Prep Time 40

Cook Time 3

Total Time 3 40

Servings servings

Calories 228kcal

Ingredients

1 kg Beef or Ox tongue about 2 to 3 pounds
2 tbsp Ghee
2 tbsp Cooking oil
1 large Onion thinly sliced
5 large Garlic cloves minced
1 inch Fresh ginger finely grated
2 to 3 whole Green chilies slit lengthwise
1 tsp red chili flakes adjust to taste
2 tbsp Coriander seeds
1 tbsp Cumin seeds
1 tbsp Whole black pepper corns
2 Bay leaves
1 Cinnamon stick
3 Cardamom pods slightly crushed
5 Cloves
1 large Lemon juiced
1 tsp Salt to taste
1 tsp Black pepper powder freshly ground, to taste
1 - 2 cups Water or beef broth as needed

Instructions

Prepare tongue - Start by cleaning the beef tongue thoroughly. Remove any excess fat or membranes. Blanch in boiling water for 2 to 3 minutes and cool slightly. Peel the skin and pat dry with a paper towel. Set aside.
1 kg Beef or Ox tongue
Braise - Heat the ghee and oil over medium-high heat in a large, heavy-bottomed pot. Once hot, add the beef tongue and sear it until it's browned on all sides. This will seal the flavors and give the tongue a nice caramelized exterior. Remove the tongue and set aside.
Pro tip - make sure the tongue is dry, not wet otherwise, it will stew rather than sear on all sides.
2 tbsp Ghee, 2 tbsp Cooking oil
Sauté - In the same pot, reduce the heat to medium. Add the sliced onions and sauté until they turn translucent and slightly golden. Add the minced garlic, grated ginger, and green chilies. Continue to sauté for another 2-3 minutes until aromatic. Add the red chili flakes, coriander seeds, cumin seeds, bay leaves, cinnamon sticks, cardamom pods, and cloves. Sauté for 2-3 minutes, allowing the spices to release their aromas.
1 large Onion, 5 large Garlic cloves, 1 inch Fresh ginger, 2 to 3 whole Green chilies, 1 tsp red chili flakes, 2 tbsp Coriander seeds, 1 tbsp Cumin seeds, 1 tbsp Whole black pepper corns, 2 Bay leaves, 1 Cinnamon stick, 3 Cardamom pods, 5 Cloves
Cook - Return the braised tongue to the pot. Add enough water or beef broth to cover at least half of the tongue. Season with salt and freshly ground black pepper according to taste.
1 tsp Salt, 1 tsp Black pepper powder, 1 - 2 cups Water or beef broth as needed
Simmer - Bring the mixture to a boil, reduce the heat to low, cover the pot, and let it simmer for 2 to 3 hours. The tongue should become tender and easily pierced with a fork when it's done.
Remove - Once the tongue is tender, remove it from the pot and set it aside to rest for about 10 minutes. Then, slice it into your desired thickness.
Sauce - Meanwhile, bring the sauce in the pot to a simmer until it thickens slightly. Add the lemon juice and stir well. Adjust seasoning if necessary. return the cooked tongue slices back to the pan and combine well.
1 large Lemon
Serve - This dish pairs well with steamed rice, mashed potatoes, or any bread you choose. Leftovers are great in sandwiches, too.

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