Ox Tongue Pasta with Cream Sauce 白汁牛脷燴意粉

🧂 Ingredients

• 1 Ox tongue

  (approx. 3 lbs or 1.4 kg)
• 1 tbsp Course salt

  (for cleaning)
• 75 g Butter

  or margarine (1/3 cup)
• 60 g All purpose flour

  (1/3 cup)
• ¾ c Water

  or broth
• 1 can Evaporated milk

  (354 ml)
• 1 cup Frozen peas
• 1 tsp Salt

  (for sauce)
• 300 g Mushrooms

  , sliced
• 2 tsp Oil
• 1 tsp Salt

  (for seasoning ox tongue)
• ½ tsp Pepper
• 2 dashes Maggie Sauce

  (optional)

Instructions

• 1 Clean the ox tongue by rubbing it with approx. 1 tbsp course salt. Rinse with
  water
• 2 Place ox tongue into steamer and steam for 3 hours on low heat (for 3-4 lbs). If
  your ox tongue is around 2 lbs, steam for around 2 hours The water collected in
  the pot during steaming is very flavourful and can be used in your cream sauce
  as the broth. For sous vide, use temperature of 70˚C or 158˚F and cook for 24
  hours
• 3 Once time is up, remove the ox tongue from the steamer and let it cool for 10-15
  minutes. The skin is easier to remove when it’s still warm.
• 4 Remove the skin by simply peeling it off. It should come off quite easily If it
  does not come off easily, it means that you did not steam it for enough time so
  you can steam it for a bit longer
• 5 Slice into steaks or strips or whatever shape you’d like and set aside I usually
  slice the thick part into 15mm slices for steaks and then I cut the tip part of
  the tongue into strips for a leftover stir-fry or incorporating it into another
  sauce. A 3lb ox tongue is usually enough for me to make 2 meals for 4 people
• 6 Sauté sliced mushrooms in 2 tsp oil until cooked and set aside You may want to
  start boiling your water for the pasta at this point
• 7 Make roux by melting 75g of butter in a pot, add 60g flour. Use medium heat.
  Stir until smooth and thick
• 8 Add a can of evaporated milk. Stir until thickened. Add approx. ¾ c water or
  broth until you get your desired consistency
• 9 Add frozen peas and sautéed mushrooms to the sauce. Simmer for 5 minutes until
  peas are cooked
• 10 Add approx. 1 tsp salt to suit your taste
• 11 Boil a pot of water to cook your pasta
• 12 Sprinkle ox tongue with some salt and pepper and pan-fry in a frying pan until
  toasted.
• 13 If you cut the tongue into strips, then add the strips into your sauce. If using
  steaks, then place them onto your serving plate on top of or next to the pasta
• 14 Pour sauce on top of pasta
• 15 Optional: add 2 dashes of Maggie Sauce
• 16 Serve

Nutrition Info