Step-by-Step Guide to Prepare Favorite Dad's Ox Tongue, Steamed Veggies and Rye Bread

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, dad's ox tongue, steamed veggies and rye bread. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few components. You can cook dad's ox tongue, steamed veggies and rye bread using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Dad's Ox Tongue, Steamed Veggies and Rye Bread:

1. Take 1 KG Pickled Corned Tongue
2. Make ready 1 large Onions
3. Take 2 glass dry red wine (1 for recipe 1 for chef :)
4. Take Cream of Tomato Soup
5. Prepare Zeal
6. Take Salt and pepper

Beef Tongue cured with spices for a week. Then braised in the Ox Tongue Cooked In Sherry And Tomato With Ox Tongue, Brown Onions, Carrots, Celery Seasoned with salt and wrapped in foil, the beef tongue is slowly steamed on a low heat to ensure tenderness. Horseshoe fritter or ox-tongue pastry is a traditional Chinese fried bread. It is normally found together with Youtiao (Chinese cruller).

Instructions to make Dad's Ox Tongue, Steamed Veggies and Rye Bread:

1. Bring tongue to boil for 4 hours. Ensure the water is always covering the entire tongue at all times. Add zeal.
2. Remove Tongue from water. Let the broth cool as well. Set aside to cool. Once cool, peel off the other layer. Cut into bite size pieces and add to broth again and continue to boil.
3. Add wine, salt, chopped onion and cream of tomato soup. Until meat is soft to the touch.
4. Serve with steamed Veggies, Rye Bread a good bottle of Merlot. Enjoy!

Horseshoe fritter or ox-tongue pastry is a traditional Chinese fried bread. It is normally found together with Youtiao (Chinese cruller). The pastry is oval in shape that resembles an ox tongue or a horseshoe/horse ear shape. Horseshoe fritter dough is slightly sweetened. Serve with steamed rice and vegetables**.

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