Ox tongue 2 ways

I bought a pack of 5kg organic Angus beef in various cuts directly from a farmer nearby. At the same time I bought other parts like ox tongue, tail, cheeks, etc. which are much more affordable.

I like to remove the lower back part of the tongue from the rest, which just need searing and has a wonderful crunchy texture. The rest need longer cooking time.

First, I trim off all the outside white tough skin. Cut around and extract the lower back piece of muscle off, look like a piece of loin. Cut into 1cm thick slices and season with salt & pepper, sear both sides brown, 2 minutes each.

Place the remaining meat in a pot, add 100gm light soy sauce, 100gm brown sugar, slices of ginger, a few star anise, a few cloves, some liqueur, and cover with water.

Bring to boil and simmer for 10 minutes, cover with lid and let it cools down.  Repeat twice. This way the meat is tender but not overcooked.

Take the meat out and cut into big cubes, reduce sauce and pour on top.