Thursday, 18 June 2015

Goan Beef Tongue Roast

A true Goan delicacy. 

The hardest part of this recipe, would probably be removing the skin off the tongue. Most butchers, nowdays will do it for you, if you give them a few bucks. A really sharp knife, otherwise will do the trick. There is also the method of boiling it in hot water for a little time to pull out the skin, but frankly, I just prefer to pay the butcher a tip instead.

Lovely to serve as an appetiser with a chilled glass of beer, or as a filling for sandwiches. If you happen to have more than you want left over, you can always convert it to a quick chilly fry with a few onions and potatoes. 

Goan Beef Tongue Roast

1 beef tongue, skinned

Marinade ingredients:
1 tbsp of ginger garlic paste
1/2 tsp of kashmiri chilly powder
1 tsp of coriander powder
1 tsp of cumin powder
1 tsp of tandoori powder (unusual but needed)
1/4 tsp of pepper powder
salt to taste roughly around 3/4 to 1 tsp
1 tsp of wooster sauce
1 tbsp of Maggi's hot and sweet sauce. (use any chilly sauce if you can't find it. It is available in India and Dubai)

a couple of tbsps of oil
4 whole broken red chillies
1 cup of water

Remove the skin from the tongue. Fork the tongue nicely so that the marinade seeps inside later. Salt the tongue and add the ginger garlic paste. Next add the rest of the marinade ingredients. Marinate overnight covered in clingfilm.

Put a little oil in the pressure cooker, add a few broken whole red kashmiri chillies. Add the tongue, sear it on all sides nicely, then add all the marinating juice. Add 1 cup of water, cover and put the heat on full. 

Once it whistles, lower and time for 45 mins. After that, open the cooker and dry up all the liquid (with the tongue still inside the cooker) till the gravy is thick enough to just coat the tongue and give you a little sauce to drizzle over the slices. Remove when cooled and slice finely. Enjoy!

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