30 Minute Pressure Cooker Ox Tongue Recipes
INSTANT POT® OXTAIL BROTH
The key to most Asian soups is the broth that is used as a base for the dish. This oxtail broth is made quickly in the Instant Pot®, with all the key basic elements expected in a Japanese broth. Simple and luxurious, season it as needed for whatever recipe you use it in.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place oxtail pieces on a baking sheet and roast under the preheated broiler until well browned, 5 to 7 minutes per side.
- Place oxtail in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle green onions, garlic cloves, and ground ginger on top of the oxtail and cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Let broth cool completely. Strain broth into a container, removing and discarding oxtail pieces, green onions, and garlic.
Nutrition Facts : Calories 287.7 calories, Carbohydrate 2.7 g, Cholesterol 124.8 mg, Fat 15.3 g, Fiber 0.8 g, Protein 35.2 g, SaturatedFat 6.4 g, Sodium 226.7 mg, Sugar 0.7 g
30-MINUTE PRESSURE COOKER OX TONGUE
This is one recipe even kids will love, because it doesnt have the bitter tasting white or red wine. Cherry wine is optional. When eaten, the tongue is so soft it virtually crumbles in your mouth. TESTED AND PROVEN NO FAIL FAMILY RECIPE. We have served this thousands of times.
Provided by Polar Bear
Categories Beef Organ Meats
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rub tongue with salt to remove slime.
- Soak in boiling water for 2 minutes.
- Peel outer whitish skin.
- Rinse in running water.
- Slice tongue diagonally into small pieces and put into pressure cooker with soy sauce, vinegar, cherry wine, brown sugar, onion, peppercorn, laurel leaves, and garlic.
- Pressure cook for 10 minutes.
- Then remove ox tongue.
- Fry ox tongue in oil till reddish brown.
- Add marinade and simmer for 15 minutes with tomato sauce.
Nutrition Facts : Calories 145.4, Fat 2.2, SaturatedFat 0.3, Sodium 3492.1, Carbohydrate 26.5, Fiber 4, Sugar 16, Protein 7.7
COLD PRESSED OX TONGUE
Make and share this Cold Pressed Ox Tongue recipe from Food.com.
Provided by GEOFFREY HEWETT
Categories Lunch/Snacks
Time 4h30m
Yield 6-10 serving(s)
Number Of Ingredients 6
Steps:
- Soak the ox tongue in cold water for 24 hours, changing the water occasional, wash and drain.
- Place the tongue into a large sauspan, cover with water, bring to the boil, skim the surface as needed.
- add the remaining ingredieds.
- Cover and simmer gently for 4 hours, or until cooked and the small bones at the base can be easily pulled out.
- Remove from the heat and allow the tongue to cool in the liquid.
- While the tongue is still warm, remove from liquid and strain, transfer to a board.
- Remove the skin, trimthe root to remove any gristle or bones.
- roll the tongue to fit into a 20cm[8inch] cake tin, or smaller it needs to be a tight fit.
- Cover the tongue with a plate, and stand a heavy weight on top.
- leave to cool for 12 hours.
- Run a knife around the edge to free the tongue.
- Transfer to a serving plate, serve thinly sliced.
Nutrition Facts : Calories 24.7, Fat 0.1, Sodium 20.5, Carbohydrate 5.8, Fiber 1.2, Sugar 2.6, Protein 0.6
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5 STEPS TO COOK BEEF TONGUE IN A PRESSURE COOKER
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Estimated Reading Time 3 mins
- Put the tongue plus a peeled, roughly chopped onion and carrot into your pressure cooker. Add a bay leaf or two and a few peppercorns. Add a teaspoon of salt.
- Put the pressure cooker lid on and set the valve to seal. Set the pot to high pressure and the timer for 90 minutes. Allow it to cook for the allocated time.
- Remove the lid and remove the tongue from the cooking liquid. Allow it to cool until you can handle it, then, with the help of a sharp knife, peel the tough outer skin off the tongue.
- Use the meat as per the recipe you have chosen. The cooked meat will keep in the fridge for four days in an airtight container. You can also freeze it for up to three months.
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- Peel and slice onion and carrots. Clean and slice celery. Load into the instant pot and sauté with a little butter.
- Season the beef tongue and sit over the carrot, celery, and onion. Chop the last of the butter and lay it over the beef tongue.
OX TONGUE GOULASH - RAMONA'S CUISINE
From ramonascuisine.com
Ratings 49Category Dinner, Main Course, Main DishCuisine Eastern Europe, HungarianTotal Time 1 hr 20 mins
- Cut the cleaned tongue into desired size chunks. Place in the electric pressure cooker with approx. 500ml water and the chopped vegetables (onion, celery stalks and the carrot). Add all the other ingredients (herbs, salt, Paprika, coriander powder, chilli flakes, tomato purée, cayenne pepper, nutmeg, bay leaves, thyme). I wasn't joking when I said all ingredients, you see? Well, yes, all apart from the potatoes.
- Set the pressure cooker for 15 min cooking if electric. Cook the goulash covered. Allow for the pressure to ease so you can take the lid off. This normally takes about 15-20 min after stopping the cooking. I normally don't have the patience to wait so I release the pressure manually by unlocking the whistling knob into whistling position from the locked one. Just be careful. You really need to be used to the cooker do you know exactly what you are doing. If you don't have a pressure cooker just cook the goulash for approximately 40 min from the boiling point and has to be covered.
- After the initial cooking period, add the sliced or cubed potatoes and cook uncovered for a further 25 min uncovered on lower fire if cooked conventionally or pressure cooker. Allow for the sauce to reduce down and in the last 5 mins of cooking, pick up a ladle full with juice and in a plate just dissolve the gravy powder. If there isn't sufficient goulash juice use around 150 ml hot water. Cook for the last 5 minutes and then take away/turn the power off.
- Serve either as it comes or with some rice or bread. On its own, this is absolutely gorgeous too. Enjoy every mouth full - it is absolutely delicious!
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