A very down-to-earth dish, especially good during the autumn and winter. Ox tongue may be more readily available and cheaper but calf tongue has a more delicate flavor and texture, so by all means use 3 or 4 calves’ tongues if you prefer them.

Ingredients:

1 ox tongue, about 3 pounds (1.3 kilograms), unsalted
3 tablespoons peanut or corn oil
3 cloves garlic, peeled and crushed
3 large scallions, white parts only
2 whole star anise or 16 segments
1 teaspoon Szechwan peppercorns
1 piece (1⁄4 of whole) dried tangerine peel
2 cups clear stock
5 tablespoons thick soy sauce
1 1⁄2 teaspoons brown sugar
1⁄2 teaspoon salt
1 1⁄2 tablespoons Shaohsing wine or medium-dry sherry
8 ounces (225 grams) small or regular-size peas
1 tablespoon potato flour, dissolved in 2 tablespoons water

Directions:

Place the ox tongue in a large saucepan of water and bring to a boil. Reduce the heat to a fast simmer for 1 hour. Drain and rinse in cold water. Peel and discard the hard skin that covers the tongue (this should not be difficult after boiling). Heat a large heavy saucepan (an enameled casserole with a cast-iron bottom is ideal) until hot. Add 2 tablespoons of the oil and swirl it around.

Add the garlic, scallions and tongue, and brown for about 1 minute on each side. Add the star anise, peppercorns, tangerine peel, stock, soy sauce, sugar, salt and wine or sherry. Cover and gradually bring to a boil. Reduce the heat and simmer fast for about 2 hours. Check the water level from time to time and add more stock or water, if necessary. There should be about 1 3⁄4 cups of sauce when ready, and the ox tongue should be very tender. (This can be done several hours in advance or overnight).

Remove the tongue and slice into thin pieces of uniform thickness. Strain the sauce through a sieve. Discard the solids. Blanch the peas in boiling salted water with 1 tablespoon of oil for about 2 minutes. Drain and refresh under cold running water.

Just before ready to serve, return the tongue, sauce and peas to the saucepan and gradually bring to a simmer. Add the well-stirred dissolved potato flour. Continue to stir as it thickens. Transfer to a large warm serving plate and serve.

Note: The cooked ox tongue freezes well, either whole or in sections. Step 2 can be cooked in a preheated oven at 400°F (200°C) for 20 minutes, then at 325°F (160°C) for 1 3⁄4 hours. Serves 6 as a main course.