|
Buffalo Tongue in Sweet and Sour Sauce
 | 1 buffalo tongue
| | 2 cups finely chopped onions
| | 10 gingersnaps pulverized in a blender or crushed with a rolling pin (1/2 cup)
| | 7 tbsp. cider vinegar
| | 2 tsp. salt
| | 1/2 lemon, thinly sliced
| | 4 tbsp. vegetable oil
| | 2 tbsp. slivered almonds
| | 1/4 cup seedless raisins
| | 5 tbsp. brown sugar
| | 4 cups tongue broth |
| | Place tongue in large kettle and cover with cold water 2 inches above the tongue. Bring to a boil and simmer, covered, 3 to 3 1/2 hours or until fork tender.
Remove the tongue to a cutting board. When cool enough to handle, skin and trim away fat, bones and gristle. Slice crosswise into 1/2 inch thick slices. Strain broth and reserve 4 cups.
In a heavy skillet (10-12 inch), heat the oil, saute the onion until golden color. Stir in the gingersnaps and broth. Add almonds, vinegar, raisins, salt and brown sugar, bring to a boil. Add tongue slices, turning to coat them thoroughly. Top with lemon slices. Cover the skillet and simmer 15-20 minutes, or until heated through and sauce is thick and smooth. Serve at once.
|
|  |
Braised Buffalo Tongue with Mushroom Sauce
| 1-4 lb. fresh buffalo tongue
| | 2 small whole onions, peeled
| | 1 small bay leaf
| | 1/2 tsp. whole black peppercorns
| | 4 tbsp. butter
| | 3 tbsp. flour or 1 1/2 tbsp. cornstarch
| | 1 tbsp. worcestershire sauce
| | 2 tbsp. olive oil
| | 1/2 tsp. lemon juice
| | 1 tsp. salt
| | 1/4 cup soy sauce
| | 1 lb. fresh mushrooms or canned caps
| | 1/2 cup white cooking wine
| | 1 1/2 cups cooking broth
|
| | Put the tongue and enough cold water to cover in a large kettle. Bring to a boil and simmer covered for 2 hours. Remove and reserve 6 cups of the cooking liquid. Skin tongue with a small sharp knife, cutting away fat, bones and gristle.
Clean and dry the kettle. Add oil and heat over moderate heat. Add tongue and brown all sides, turning with tongs. Add cooking liquid, onions, lemon juice, bay leaf, salt and peppercorns. Bring to a boil and simmer 30 minutes. Pierce the tongue in three or four places and add soy sauce. Turn tongue often while simmering, 1 hour more. Keep covered.
Remove tongue to a heated platter, strain cooking liquid. Melt butter in a skillet and saute mushroom caps 4-6 minutes. Stir in flour, cooking wine, worcestershire sauce, and 1 1/2 cup of cooking broth. Boil to thicken.
Carve tongue crosswise into 1/4 inch thick diagonal slices, starting at the tip. Arrange the slices on a platter and pour sauce over them. Serve at once.
|
| |
Buffalo Tongue with Tomato Sauce
| 1 buffalo tongue
| | 1 small onion, peeled
| | 1/2 lemon
| | 1 tsp. salt
| |
| | Tomato Sauce:
| |
| | 1 lb. can solid pack tomatoes, drained and coarsely chopped
| | 1/2 cup finely chopped onion
| | 1 tbsp. flour or 1/2 tsp. cornstarch
| | 1 tsp. salt
| | 4 tbsp. olive oil
| | 1 tsp. finely chopped garlic
| | reserved cup of broth
| | 1/4 tsp. black pepper
|
| | Place tongue in heavy kettle. Cover with cold water and bring to a boil. Skim if necessary. Add lemon, onion and salt. Cover and simmer 2-3 hours or until tender. Transfer tongue to cutting board. Cool enough to skin and trim off fat, bone and gristle. Strain the stock, press juices from lemon and onion. Set aside 1 cup. Add sliced tongue (1/4 inch thick slices) to remaining broth to keep moist.
Tomato Sauce:
Heat oil in heavy skillet (10-12 inch) or electric frying pan, saute the onion and garlic. Stir in flour, add tomatoes, the reserved cup of tongue stock, salt and pepper. Bring to a boil, stirring constantly, then reduce heat. With a slotted spoon, transfer the tongue slices to the skillet. Simmer until heated through. Serve at once. |
| |
Boiled Smoked Tongue with Creole Sauce
| 1 smoked buffalo tongue
| | 1 sliced or whole onion stuck with 3 cloves
| | 1/2 cup chopped celery with leaves
| | 3 bay leaves
| | 1 tsp. peppercorns
| |
| | Creole Sauce:
| |
| | 2 tbsp. butter
| | 1/4 cup chopped onion
| | 1 minced clove garlic
| | 6 shredded green olives
| | 1 1/2 cup canned tomatoes
| | 1/2 chopped green pepper
| | 1/2 bay leaf
| | 1/8 tsp. thyme
| | 1 tsp. chopped parsley
| | 1 tsp. brown sugar
| | 1/3 tsp salt
| | few grains of cayenne pepper
| | 1/4 cup chilli sauce
| | 2 tbsp. diced ham or 1/2 cup sliced mushrooms
| |
|
| | If tongue is salty, cover with cold water and soak 12 hours or parboil 10-20 minutes. Drain. Cover smoked tongue with cold water, add vegetables and spices, bring to a boil. Simmer, covered, until fork tender, 3-3 1/2 hours. Remove tongue, allow to cool until able to skin and trim fat, bone, and gristle. Slice and serve hot with creamed spinach or creole sauce.
Creole Sauce:
Melt butter in small saucepan, saute onion, garlic and olives. Add remaining ingredients and simmer until thick, about 50 minutes.
Place tongue in a casserole, pour sauce over. Bake, covered, 1/2 hour in a 375 degree oven. Garnish with parsley. |
| |
Thyme Buffalo Tongue (Pickled)
| 1 buffalo tongue
| | 2 cups distilled white vinegar
| | 1 cup red cooking wine
| | 1 cup brown sugar
| | 2 medium sized onions, quartered
| | 1 medium sized garlic clove, sliced
| | 1 tbsp. dry mustard
| | 1 tbsp. crumbled dried thyme
| | 1 tbsp. salt
|
| | Wash tongue and pierce completely through the tongue in a dozen places. Place in a bowl.
Combine the remaining ingredients in a 2 qt. saucepan. Bring to a boil, stirring until sugar and mustard are dissolved. Pour over tongue. Refrigerate, uncovered, until cool. Cover and let set 24 hours, turning several times.
Preheat the oven to 300 degrees. Transfer tongue and liquid to a baking dish. Bring tongue to a boil, cover securely with double thickness of foil under the lid. Bake 2 1/2 to 3 hours or until tongue is tender.
To serve hot: Skin tongue and trim off fat, bone and gristle. Slice thin and serve with the strained liquid. Taste for seasonings.
To serve cold: Skin and clean tongue, chill. Slice thin, arrange on chilled platter. Skim and strain cooking liquid and serve with the tongue. Nice compliment is pickled watermelon rind. |
| |
Smoked Buffalo Tongue Salad
| 2 cups smoked buffalo tongue, cut in julienne strips
| | 1 onion, thinly sliced rings
| | 1/2 cup oil
| | 1/2 tsp. oregano
| | 1 cup pitted ripe olives
| | 1/2 cup cider vinegar
| | 1/8 tsp. black pepper
|
| | | Place tongue in a kettle, cover with water, bring to a boil and simmer gently until tender, 2-3 hours. Allow tongue to cool in the liquid. When cold, skin and slice the desired amount. Combine the remaining ingredients, add tongue and mix well. Chill 3 hours stirring often. Serve in lettuce cups. |
| |
Products:
Shopping | Recipes | Nutrition | Food Service | Wholesale
Ranch: Ranch History | Ranch Facts | Dances With Wolves | Buffalo Facts
e-mail us!
Copyright © 1998 Triple U Buffalo Ranch. Maintained by CK Interactive.
|
