Ox tongue is surprisingly simple to cook – you can prepare it as a roast served warm with a sauce - or sliced thin and served cold with salad or in sandwiches.
Here's what you'll need:
A stiff brush
Dutch oven or heavy saucepan with a tight fitting lid.
Tap water or brine. For brine add 54g Kosher or sea salt per Litre of water.
Seasoning: 3 garlic cloves, 1 onion, 3-4 bay leaves, celery, salt and pepper to taste. Or any other herbs and spices you care to put in.
Cake tin – if you want to serve it cold
Method
1 Scrub the tongue well with stiff brush.
2 Leave the tongue in your fridge, covered in cold water or brine for 8-12 hours.
3 Put the tongue in a Dutch oven or heavy pan covered with and inch of cold water. Bring the water to the boil and skim off any scum that appears on the surface.
4 As soon as you've skimmed it turn down the heat and add the seasoning.
5 Leave the tongue and seasoning covered, at a low gentle simmer for at least 2-3 hours - the slower and lower you cook it the more tender it'll be. But, if you're short of time, it's done when the internal temperature reaches 85-90°C.
6 As soon as the tongue is cooked plunge it into cold water.
7 When the tongue's cold enough to handle peel off the skin. But don’t let it cool too much, or the skin will stick. Then trim it to get rid of any gristly bits.
To serve warm Slice the tongue and serve it with gravy or a sauce.
To serve cold Roll the tongue so it will fit it into a cake tin and make sure it's a tight fit. Cover the tongue with a plate and put a heavy weight on top. Then put it into a fridge for at least 12 hours to press and compact it.
Serve sliced thinly with pickles or mustard.
