Ox Tongue Pasta with Cream Sauce 白汁牛脷燴意粉
You can pretty much use any kind of vegetables in the sauce, however, I would avoid those with too much water content to prevent diluting the sauce.I used evaporated milk for this recipe, but you can also use cream or milk. You may need to adjust the consistency using more flour or a cornstarch slurry.For a 3lb ox tongue, I was able to cut 8 slices approx. 15mm thick pieces and then have enough to make 4 more servings of ox tongue pasta with strips of ox tongue.
Approximate cost (CAD) $20
Ingredients
- 1 Ox tongue (approx. 3 lbs or 1.4 kg)
- 1 tbsp Course salt (for cleaning)
- 75 g Butter or margarine (1/3 cup)
- 60 g All purpose flour (1/3 cup)
- ¾ c Water or broth
- 1 can Evaporated milk (354 ml)
- 1 cup Frozen peas
- 1 tsp Salt (for sauce)
- 300 g Mushrooms , sliced
- 2 tsp Oil
- 1 tsp Salt (for seasoning ox tongue)
- ½ tsp Pepper
- 2 dashes Maggie Sauce (optional)
Instructions
- Clean the ox tongue by rubbing it with approx. 1 tbsp course salt. Rinse with water
- Place ox tongue into steamer and steam for 3 hours on low heat (for 3-4 lbs). If your ox tongue is around 2 lbs, steam for around 2 hours
The water collected in the pot during steaming is very flavourful and can be used in your cream sauce as the broth. For sous vide, use temperature of 70˚C or 158˚F and cook for 24 hours 
- Once time is up, remove the ox tongue from the steamer and let it cool for 10-15 minutes. The skin is easier to remove when it’s still warm.
- Remove the skin by simply peeling it off. It should come off quite easily
If it does not come off easily, it means that you did not steam it for enough time so you can steam it for a bit longer 
- Slice into steaks or strips or whatever shape you’d like and set aside
I usually slice the thick part into 15mm slices for steaks and then I cut the tip part of the tongue into strips for a leftover stir-fry or incorporating it into another sauce. A 3lb ox tongue is usually enough for me to make 2 meals for 4 people - Sauté sliced mushrooms in 2 tsp oil until cooked and set aside
You may want to start boiling your water for the pasta at this point 
- Make roux by melting 75g of butter in a pot, add 60g flour. Use medium heat. Stir until smooth and thick
- Add a can of evaporated milk. Stir until thickened. Add approx. ¾ c water or broth until you get your desired consistency
- Add frozen peas and sautéed mushrooms to the sauce. Simmer for 5 minutes until peas are cooked
- Add approx. 1 tsp salt to suit your taste
- Boil a pot of water to cook your pasta
- Sprinkle ox tongue with some salt and pepper and pan-fry in a frying pan until toasted.
- If you cut the tongue into strips, then add the strips into your sauce. If using steaks, then place them onto your serving plate on top of or next to the pasta
- Pour sauce on top of pasta
- Optional: add 2 dashes of Maggie Sauce
- Serve
Nutrition
Calories: 771kcalCarbohydrates: 28gProtein: 43gFat: 54gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 247mgSodium: 2290mgPotassium: 1150mgFiber: 2gSugar: 8gVitamin A: 639IUVitamin C: 12mgCalcium: 183mgIron: 8mg
Tried this recipe?Let us know how it was!