A rich cut of meat enjoyed by Goans for its distinct flavour and unique texture. I enjoyed this preparation of tongue at my relatives place in Goa. Whenever I think of beef tongue, it takes me right back to their dining table. Memories of foods that I enjoy, I remember and cherish forever.
Preparing in the pressure cooker cuts down cooking time. With the addition of coriander leaves, green chillies along with other spices, this roast is truly divine. It matures and tastes even better the next day. I would say this tongue roast is "Fantastico" meaning "Really Good".
Beef tongue is a good source of protein, vitamins and minerals. It contains iron which prevents anemia and zinc that boost the immune system. High in fat (including saturated fat) and cholesterol, tongue should be consumed in moderation.
Preparing in the pressure cooker cuts down cooking time. With the addition of coriander leaves, green chillies along with other spices, this roast is truly divine. It matures and tastes even better the next day. I would say this tongue roast is "Fantastico" meaning "Really Good".
Beef tongue is a good source of protein, vitamins and minerals. It contains iron which prevents anemia and zinc that boost the immune system. High in fat (including saturated fat) and cholesterol, tongue should be consumed in moderation.
Goan Tongue Roast (Lingua Assado)
(Serves 8)
Ingredients:
2.79 lbs or 1.25 kgs beef tongue
2 onions (sliced)
2 to 3 tablespoons vinegar
1 cup tamarind water
2 1/2 cups water
1 bouillon cube
a pinch of sugar
2 tablespoons oil
salt
Grind to a paste
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
10 peppercorns
4 cinnamon sticks (1.5” each)
4 green cardamoms
8 cloves
6 long spicy green chillies
1 cup coriander leaves with stems
6 large cloves of garlic
1” piece of ginger
Method:
Wash and clean tongue well. Place in a wide bottomed pressure cooker and cover with water. Pressure cook for 40 minutes. Now, place hot pressure cooker under a tap of cold running water, release steam, then remove the weight and open the lid. Remove the tongue and peel off the outer skin. Discard the water and wash pressure cooker.
Note: In an instant pot, pressure cook for only 20 minutes.
Prick the tongue all over and marinate with ground paste, vinegar and salt for a couple of hours.
Heat oil in the pressure cooker and add sliced onions. When lightly brown, add the tongue and sear on all sides. Add water (listed in ingredients) in the marinated bowl. Swirl around and add this water to the cooker along with tamarind water. Pressure cook for 30 minutes in regular cooker or instant pot.
Remove tongue and cut into slices. Place the slices back in the cooker, add bouillon cubes and a pinch of sugar. Simmer uncovered on medium flame. The flavour enhances as the gravy thickens. At this time, check for seasonings. Leave a little gravy to serve with the tongue slices. (Tongue was tender with 30 minutes of pressure cooking the second time along with slow simmering in the gravy. Do not pressure cook beyond the timings listed above.)
Note:
(Serves 8)
Ingredients:
2.79 lbs or 1.25 kgs beef tongue
2 onions (sliced)
2 to 3 tablespoons vinegar
1 cup tamarind water
2 1/2 cups water
1 bouillon cube
a pinch of sugar
2 tablespoons oil
salt
Grind to a paste
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
10 peppercorns
4 cinnamon sticks (1.5” each)
4 green cardamoms
8 cloves
6 long spicy green chillies
1 cup coriander leaves with stems
6 large cloves of garlic
1” piece of ginger
Method:
Wash and clean tongue well. Place in a wide bottomed pressure cooker and cover with water. Pressure cook for 40 minutes. Now, place hot pressure cooker under a tap of cold running water, release steam, then remove the weight and open the lid. Remove the tongue and peel off the outer skin. Discard the water and wash pressure cooker.
Note: In an instant pot, pressure cook for only 20 minutes.
Prick the tongue all over and marinate with ground paste, vinegar and salt for a couple of hours.
Heat oil in the pressure cooker and add sliced onions. When lightly brown, add the tongue and sear on all sides. Add water (listed in ingredients) in the marinated bowl. Swirl around and add this water to the cooker along with tamarind water. Pressure cook for 30 minutes in regular cooker or instant pot.
Remove tongue and cut into slices. Place the slices back in the cooker, add bouillon cubes and a pinch of sugar. Simmer uncovered on medium flame. The flavour enhances as the gravy thickens. At this time, check for seasonings. Leave a little gravy to serve with the tongue slices. (Tongue was tender with 30 minutes of pressure cooking the second time along with slow simmering in the gravy. Do not pressure cook beyond the timings listed above.)
Note:
- The amount of vinegar depends on the spiciness of the chillies. Adjust both sourness and spiciness according to your taste.
- Tongue roast tastes better as it matures.