No Result
View All Result
No Result
View All Result
No Result
View All Result

Ox tongue skewers

4 servings Prep: 20 mins, Cooking: 30 mins
Rate this recipe
Savour the bold taste of these ox tongue skewers, a unique and flavourful twist on classic grilled meats.

By Independent Contributor March 27 2023
0
Print Recipe
Ox tongue skewers
1
SHARES
386
VIEWS
FacebookTwitterPinterestWhatsapp
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (9)

ox tongue
1 tsp salt
1 red pepper
1 green pepper
1 yellow pepper
1 onion
1 tbsp cornstarch
4 tbsp water
2 tbsp sugar
Tap for ingredients
Tap for ingredients

Method:

Put the ox tongue in a pot on high heat and add just enough water to cover it.

Allow to cook until browned and reduced in size.

Add salt, remove from the stove and allow to cool, reserving the cooking liquid.

When completely cooled, peel the tongue, ensuring that all the skin is removed.

Cut the cooked tongue, peppers and onion into bite-sized cubes. Thread onto skewers, alternating between the ingredients.

Place a pan on high heat and add skewers to the pan.

Pour the cooking liquid into a pan on a medium heat.

Add cornstarch, 4 tablespoons of water and sugar.

Serve skewers with gravy and pap, and enjoy!

New recipes on Food24

Next Post
gin and tonic

This South African gin costs less than R200 and won top honours at the World Gin Awards

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up
No Result
View All Result

© 2019 Food24.com. All rights reserved.

Login to your account below

Forgotten Password? Sign Up

Fill the forms below to register

Subscribe to Newsletter

All fields are required. Log In

Retrieve your password

Please enter your username or email address to reset your password.

Log In
Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.