East Indian Beef Tongue Roast
The East Indian Beef Tongue Roast is a simple and easy to cook recipe using a handful of ingredients.
Equipment
- Pressure Cooker
- Knife
- Chopping Board
Ingredients
- 1 Beef Tongue Approximately 1.25 to 1.5 kg depending on the size. (If you're using small tongues weighing circa 600 to 800 grams each, use 2 tongues.)
- 1.5 tbsp Salt
- 80 ml Lemon Juice If using sour limes reduce the quantity to 60 ml.
- 10 flakes Garlic
- 4 Kashmiri Chillies
- 2 sticks Cinnamon
- 50 g Raisins
- 50 g Cashewnuts
- 2 Onions large
- 2 tbsp Ghee (Indian clarified butter) or Clarified Butter
Instructions
- Break the cashewnuts into small bits and leave aside.
- Check the raisins for any stray seeds and get rid of them.
- Wash the tongue, massage it with salt, and keep aside.
- Chop the onions and garlic fine.
- Put the ghee in a pressure cooker.
- Add the chopped onions and chopped garlic to the cooker, along with the kashmiri chillies, and cinnamon sticks, and fry well.
- Next, add the raisins, cashewnuts, lime or lemon juice, and beef tongue to the pressure cooker and add just about enough water to cover it. Once the cooker reaches full pressure, cook the beef tongue roast for about 45 minutes.
- Once cooked, let the tongue cool down, cut into slices and add it back to the cooker. This time cook it in the leftover gravy without the lid till the gravy reduces. And your beef tongue roast is ready to serve!
Notes
This is one of my mom's versions of the East Indian Beef Tongue Roast. Every family makes it a bit different. So feel free to play around with the ingredients.