Recipe - Red-Simmered Beef Tongue

1 Fresh beef tongue
Water to cover
2 Scallion stalks
2 (up to)
3 sl Fresh ginger root
One half cup Soy sauce
4 tablespoon Sherry
1 teaspoon Salt
4 cup Water

1. Place beef tongue in heavy pan and add cold water to cover. Bring
quickly to a boil and parboil, uncovered, 5 minutes. Drain, discarding
liquid.

2. Let tongue cool slightly; then remove coarse outer skin. Return tongue
to pot.

3. Cut scallion stalks in two; slice ginger root. Add to pot, along with
soy sauce, sherry, salt and remaining water. Bring to a boil; then simmer,
covered, until tender (about 2One half hours).

4. Add sugar and simmer, covered, 15 minutes more. Drain, reserving liquid.

5. Let tongue cool; then slice. Serve hot (reheat slices briefly in
reserved liquid) or cold.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.