Simple Way to Make Super Quick Homemade Slow cooked ox tongue served with danish blue cheese sauce

Hey everyone, it's John, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Any-night-of-the-week Slow cooked ox tongue served with danish blue cheese sauce. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Slow cooked ox tongue served with danish blue cheese sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Slow cooked ox tongue served with danish blue cheese sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Slow cooked ox tongue served with danish blue cheese sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Slow cooked ox tongue served with danish blue cheese sauce using 10 ingredients and 3 steps. Here is how you cook that.

Growing used to be full of food tales, amongst many others was Ox Tongue is only for adult men and it was like that, at my big age I decided to go against the myth!

Ingredients and spices that need to be Prepare to make Slow cooked ox tongue served with danish blue cheese sauce:

1. full ox tongue
2. 2 onions
3. fresh parsley
4. 2 tsp caraway seeds
5. 1 large carrot
6. sea salt and pepper
7. danish blue cheese
8. 50 g flour
9. 2 cups full cream milk
10. 50 g butter

Steps to make to make Slow cooked ox tongue served with danish blue cheese sauce

1. Add the tongue to a slow cooker, add onion, fresh parsley, caraway seeds and carrot and salt to taste, cover with water just enough to level the ingredients, slow cook for 4-5 hours, one down a place in ice cold water, peel off the skin
2. For the Danish blue cheese, add butter to a saucepan, as it melts add flour, mix with a whisker to form a paste, then slowly add milk while whisking to avoid lumps, continue until you have added two cups of milk
3. Finally, slice tongue season with sea salt and pepper, serve with blue cheese sauce

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