Ingredients:
 | 10 cups water |
| 1¼ lb. ox tongue,
washed well |
| 3 cups beef broth |
| 4 Tbs. sweet soy sauce |
| 2 Tbs. soy sauce |
| ¾ tsp. ground white pepper |
| ¼ tsp. fresh grated nutmeg |
| 3 fragrant lime leaves |
| 2 Tbs. fried shallots |
| 3 medium-size potatoes, peeled and
cut in ¾-inch dice |
| Fried shallots to garnish |
|
Instructions:
| Bring water to a boil in a heavy
stockpot, add whole ox tongue and return to a boil. Reduce heat and simmer for
approximately 1 hour, or until tongue is nearly cooked. Strain stock and cool tongue down
to room temperature. Peel skin off with a sharp knife. |
| Slice ox tongue in thin even slices
and place in a saucepan. Pour in beef stock and add both types of soy sauce, pepper,
nutmeg, lime leaves and fried shallots. Bring to a boil, reduce heat and simmer for 10
minutes. Add potatoes and continue to simmer until potatoes are cooked. |
| Garnish with fried shallots. |
Helpful hints: The flavor of this
dish seem to intensify if it is kept and reheated; add the garnish only when serving. If
ox tongue is unavailable, substitute beef or calf tongue |
