Star Anise Beef Tongue

               The Chinese serve an appetizer cold plate with thin slices of cooked meat the way we serve cold cuts. The slices are cut in bite-size pieces are arranged in neat overlapping layers. This recipe for tongue and variation with pork are good choices to serve a fairly large group.

INGREDIENTS:

1.      3 pound fresh beef tongue,

2.      3 cups water,

3.      ½ cup soy sauce,

4.      3 tbsp dry sherry,

5.      2 tbsp sugar,

6.      3 quarter-size slices fresh ginger, crushed with the side of a cleaver,

7.      2 cloves garlic, minced, and

8.      2 whole star anise or 2 tsp anise seeds and two 2-inch cinnamon sticks.

PREPARATION:

·        Place tongue in a 4-quart or larger pan.

·        Add water, soy, sherry, sugar, ginger, garlic, and star anise.

·        Bring to a boil, then reduce heat and simmer, covered, turning meat occasionally, for 2 hours.

·        Remove tongue and cool slightly; remove and discard skin and any fat, then return meat to pan.

·        Continue simmering, covered, until meat is fork tender for about 1 hour.

·        Lift out meat, cool, cover, and chill until cold.

·        Thinly slice meat across the grain; cut large slices in half crosswise.

·        Makes 12-14 servings.

STAR ANISE PORK:

·        Follow directions for star anise tongue, substitute pork for the tongue. A 3-pound piece of bone less pork butt or shoulder or, for neater slices, 2 or 3 pork tenderloins (1/2 lb. Each).

·        Cook pork butt or shoulder for 2 ½ hours or pork tenderloin for 1 hour or until meat is fork tender.