Recipe: Perfect Slow cooked ox tongue served with danish blue cheese sauce

Slow cooked ox tongue served with danish blue cheese sauce. Slow cooked ox tongue served with danish blue cheese sauce. Slow cooker lengua, also known as beef tongue, is a surprisingly tender meat. Serve in tacos with onion, tomato, cilantro, and lime You will be pleasantly surprised.

Put into the slow cooker together with onions and bay leaves. The ox tongue was unbelievably smooth and tender. The cream sauce added yet Just before serving, whisk in some heavy cream. You could create Slow cooked ox tongue served with danish blue cheese sauce using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Slow cooked ox tongue served with danish blue cheese sauce

1. You need of full ox tongue.
2. It's 2 of onions.
3. You need of fresh parsley.
4. It's 2 tsp of caraway seeds.
5. You need 1 of large carrot.
6. Prepare of sea salt and pepper.
7. You need of danish blue cheese.
8. You need 50 g of flour.
9. You need 2 cups of full cream milk.
10. Prepare 50 g of butter.

Cow tongue, beef tongue, ox tongue - no matter what you call it, learning how to cook beef tongue may seem intimidating, but it's surprisingly easy to do. · Beef tongue is gently simmered in water with aromatics, then served with a rich onion-mushroom sauce. I decided to serve my Pickled Ox Tongue with a mouthwatering sweet mustard sauce - a great accompaniment for cold meats, hams and it Now, this recipe for Pickled Ox Tongue is exactly the type of food my gran and mom would present on a special occasion, like Easter, accompanied by cold. Place the ox tongue in the slow cooker and pour in two cups of water. Stir one tablespoon salt into the water; sprinkle another tablespoon salt directly on Top the meat with caramelized onion.

Slow cooked ox tongue served with danish blue cheese sauce step by step

1. Add the tongue to a slow cooker, add onion, fresh parsley, caraway seeds and carrot and salt to taste, cover with water just enough to level the ingredients, slow cook for 4-5 hours, one down a place in ice cold water, peel off the skin.
2. For the Danish blue cheese, add butter to a saucepan, as it melts add flour, mix with a whisker to form a paste, then slowly add milk while whisking to avoid lumps, continue until you have added two cups of milk.
3. Finally, slice tongue season with sea salt and pepper, serve with blue cheese sauce.

Serve the ox tongue (lengua) in mushroom sauce with mashed potatoes on the side. Place the Ox Tongue in a large, heavy sauce pan of cold water and bring to the boil. To serve hot: Once the tongue has been removed from the heat, drain and place on a board. Still warm slices of ox tongue are served with pan roasted baby potatoes and a combination of peas and sweetcorn. Ladle in to serving bowls and garnish with the chopped parsley.