Goan Roast Tongue

This is a wonderful recipe but the only thing I need help with is cleaning the tongue. To say the least it's a big, bloody head ache, which I happily hand over to the husband. It's his favorite dish so he puts up with cleaning it.

It involves boiling a kettle of water, dipping the tongue in the hot water and scraping, peeling and knifing the taste buds and upper tough layer of skin.

A couple of things you should remember when making tongue is: 

1. This is a 'once in a while' dish - you cannot eat this often owning to high levels of saturated fat. For that reason do NOT
2. Do NOT salt this dish, the tongue is naturally salty and it will be rendered inedible if you add any salt to it.
3. Marinate the tongue, at least over night in the fridge. I marinate mine for at least 2 days to get it nice and tender.

Ingredients:

- Beef Tongue - 500 grams

- 2 or 3 table spoons of lemon juice or vinegar

- 2 or 3 table spoons of ginger/garlic paste

- 1 large onion sliced

- 1 large tomato sliced or 2 tablespoons tomato paste

- 2 teaspoons cumin

- 10 cloves

- 10 black pepper corns

- 1 - one inch stick of cinnamon

- 2 dried Kashmiri Chilli

- 100 ml water

Method:

Once the tongue is cleaned, take out all your aggression out it by stabbing it with a fork all over. Flip it over and do the under side of the tongue as well.

Rub the lemon juice or vinegar and ginger/garlic paste all over the tongue and stick it in an air tight container in the fridge for two days or at least over night. Keep looking in on it, flipping it over and spreading the marinade all over again allowing the lemon juice/vinegar to tenderize the tongue.

Leave your tongue out for about 30 mins to bring it back to room temperature.

Using a pressure cooker or heavy based saucepan with a lid, splash a dash of oil (Do not use too much oil) and fry your onions, tomatoes and spices. 

On medium heat, add your tongue to the pressure cooker and put the lid on. Wait for a whistle and then move the pressure cooker off the heat without opening the lid. It will continue to cook owing to the pressurized steam inside. 

Once it has cooled down, take the lid off and allow everything to cool. Once the tongue has cooled, slice it according to your level of thickness and serve.

Sorry, I didn't manage to take a snap - The tongue was eaten too quick!