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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Thursday, July 21, 2016

ANGLO-INDIAN BRAISED OX TONGUE / OX TONGUE GLACE


















BRAISED OX TONGUE / OX TONGUE GLACE
Ingredients
1 Ox Tongue
2 onions sliced
2 small carrots 
1 Bay Leaf
1 piece of cinnamon about an inch in length 
2or 3 cloves 
1 teaspoon chillie powder
½ teaspoon nutmeg powder (optional)
3 tablespoons Oil
Salt to taste
Wash the Ox Tongue and boil it in salted water till tender. Let it cool. Remove the white skin then slice it.

Heat oil in a pan and sauté the onions, bay leaf, cinnamon and cloves till the onions turn light brown. Add the carrots, chillie powder, nutmeg powder, a little salt and about 4 tablespoons of the tongue stock and cook till the carrots are soft. 
Mash the carrots well. Now add the cooked slices of Ox Tongue and the remaining stock. Mix well and simmer on low heat for about 10 minutes till the tongue takes on a golden colour. 
Serve with Bread and mashed potatoes. 

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