Ox Tongue
Available all year
- 1 per pack
- 600g to 800g piece
- 2 options available
- Delicious and good value
Ox tongue is one of those cuts that has been neglected in recent years, but it is easy – and lengthy – to cook and tastes delicious.
The tongue can be supplied brined/salted.
To cook simmer slowly (three and half hours minimum until tender) with carrots, leeks, onions garlic, peppercorns, celery and thyme. The skin should peel away easily (when warm) and you can serve it any number of ways: chilled with a sauce, or grilled, or fried, or finely sliced in a sandwich (after being pressed in its juices overnight in the fridge)
If you want to brine the tongue, mix 200 grams brown sugar, 300 grams kosher salt, 6 juniper berries, 6 cloves, 6 black peppercorns, 2 bay leaves and 2 litres of water in a heavy pot. Bring to a boil and stir until sugar and salt are dissolved. Remove from heat and allow to cool. Add the tongue and weigh the it down with a ceramic plate so that it is completely submerged in the brine. Cover and refrigerate for 7 days.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Available all year
- 1 per pack
- 600g to 800g piece
- 2 options available
- Delicious and good value
Ox tongue is one of those cuts that has been neglected in recent years, but it is easy – and lengthy – to cook and tastes delicious.
The tongue can be supplied brined/salted.
To cook simmer slowly (three and half hours minimum until tender) with carrots, leeks, onions garlic, peppercorns, celery and thyme. The skin should peel away easily (when warm) and you can serve it any number of ways: chilled with a sauce, or grilled, or fried, or finely sliced in a sandwich (after being pressed in its juices overnight in the fridge)
If you want to brine the tongue, mix 200 grams brown sugar, 300 grams kosher salt, 6 juniper berries, 6 cloves, 6 black peppercorns, 2 bay leaves and 2 litres of water in a heavy pot. Bring to a boil and stir until sugar and salt are dissolved. Remove from heat and allow to cool. Add the tongue and weigh the it down with a ceramic plate so that it is completely submerged in the brine. Cover and refrigerate for 7 days.
