Beef Tongue Simmered in Red Pepper and Red Wine

Name: Beef Tongue Simmered in Red Pepper and Red Wine
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Beef tongue; 2 tablespoons about 10g Flour; 100ml Red wine; 10g garlic; 20g butter; 5g Tomato paste; 5g Black pepper; 2g black pepper powder; 2g salt; 1 teaspoon about 5g Oyster sauce; 2 teaspoons about 10g Soy sauce; 2 teaspoons about 10g Maggi Juice; 1/4 teaspoon about 3g Sugar

by Dark day

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This absolutely "heavy taste" black pepper red wine beef tongue is my unintentional act to make up for the black pepper sauce. The taste is very strong, but it is difficult for comrades who may be good-looking. It doesn't matter, I will put my method here and tell you other methods at the same time.

One of the basic sauces of western food, the specific method is also different. Remember the sauce I made last time? First introduce how to make black pepper sauce with simmered sauce.

Method A:
Ingredients: 10g minced black pepper, 25g minced dried onion, 25g minced garlic, 30g butter, 60ml cooking sauce, 4 teaspoons brandy, 1/4 teaspoon salt Method: Take a clean sauce pot, add black pepper after heating Saute slowly until fragrant, add a little brandy, add butter, then stir-fry the black pepper for a while, then add the chopped green onion and minced garlic to fry until fragrant. After adding the brown sauce, cook for about 5-6 minutes. Soft butter is fine.

But if you think making Brown Sauce is too troublesome, you can check out my other black pepper sauce method below. It can be regarded as black pepper paste, and it is best to put it in the refrigerator afterwards and add water/red wine or brandy to melt it. "

Beef Tongue Simmered in Red Pepper and Red Wine

1. Ingredients for making black pepper juice: flour, oil, light soy sauce, Maggi juice, tomato paste, minced garlic, butter, black pepper particles.

Beef Tongue Simmered in Red Pepper and Red Wine recipe

2. The black pepper granules are roasted in a dry pan over a medium-low heat to create a fragrance, and then set aside.

3. Put 10g of butter in a pot and melt on low heat. Remember, the temperature should not be too high when the butter melts.

4. Add 2 tablespoons of about 10g flour, stir-fry into a butter roux, set aside.

5. Wash the pot, add 10g of butter again, and melt.

6. Add 10g of minced garlic and stir-fry for a fragrance.

7. Add 5g tomato paste and stir-fry evenly.

8. Consume 1 teaspoon about 5g of oil, 2 teaspoons of light soy sauce about 10g, 2 teaspoons of Maggi juice about 10g, and dried roasted black pepper, stir-fry evenly.

9. Add the butter roux and stir fry evenly.

10. The fried black pepper sauce is actually like black pepper paste. It is placed in the refrigerator and can be melted with water, red wine or brandy when needed.

11. One beef tongue, boil in hot water, and then blanch it in hot water for 1-2 minutes, then peel off the white tongue coating while it is hot, wash and set aside.

12. Cut beef tongue into thin slices, marinate with black pepper noodles and 1/4 teaspoon salt for 15 minutes.

13. Put a little butter in the pan and heat it up.

14. Put the beef tongue piece by piece in portions, fry the two sides to change the color, remove it and set aside.

15. Return all the fried beef tongue to the pan, repeat the frying, then add 2 tablespoons of black pepper sauce and stir evenly.

16. Add red wine to cover all the beef tongue. After boiling, add salt, sugar or Maggi juice according to personal taste. After high heat, turn to low heat and simmer for 45 minutes before serving.

Tips:
1. Beef tongue is rich in protein, high-protein and low-fat ingredients.
2. There are two ways to make black pepper beef tongue, one is as above. The other is to boil the beef tongue in white water to soften it for about 45 minutes to 1 hour, then drain the water, fry it with butter until both sides are slightly yellow, and then drizzle in black pepper sauce. If you like the strong taste of black pepper, it is better to simmer in the black pepper sauce for 45 minutes.