This is a print preview of "Ox Tongue In Sweet Nutmeg Sauce (Semur Lidah)" recipe.

Ox Tongue In Sweet Nutmeg Sauce (Semur Lidah) Recipe
by Global Cookbook

Ox Tongue In Sweet Nutmeg Sauce (Semur Lidah)
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  Servings: 1

Ingredients

  • 10 c. water
  • 1 1/4 lb ox tongue washed well
  • 3 c. beef broth
  • 4 Tbsp. sweet soy sauce
  • 2 Tbsp. soy sauce
  • 3/4 tsp freshly-grnd white pepper
  • 1/4 tsp fresh grated nutmeg
  • 3 x fragrant lime leaves
  • 2 Tbsp. fried shallots
  • 3 med potatoes peeled, and
  •     cut in 3/4" dice
  •     Fried shallots for garnish

Directions

  1. Bring water to a boil in a heavy stockpot, add in whole ox tongue and return to a boil. Reduce heat and simmer for approximately 1 hour, or possibly till tongue is nearly cooked. Strain stock and cold tongue down to room temperature. Peel skin off with a sharp knife.
  2. Slice ox tongue in thin even slices and place in a saucepan. Pour in beef stock and add in both types of soy sauce, pepper, nutmeg, lime leaves and fried shallots. Bring to a boil, reduce heat and simmer for 10 min. Add in potatoes and continue to simmer till potatoes are cooked.
  3. Garnish with fried shallots.
  4. Comments: The flavor of this dish seem to intensify if it is kept and reheated; add in the garnish only when serving. If ox tongue is unavailable, substitute beef or possibly calf tongue.