Available all year
- 1 per pack
- 600g to 800g weight
- Already brinned just need simmering
The Ox tongue has been pickled in salt for preservation and tastes a bit like a cross between Ham and Corned Beef.
To cook place in a large saucepan and cover with water. Bring to the boil, skimming off the froth that rises to the surface. Once the water is boiling, add your aromatics; such as onions, carrots, garlic, thyme and peppercorns. Simmer until tender – a knife should easily pierce the thickest part of it – and should take about 3.5 hours.
You can serve it any number of ways: chilled with a sauce, or grilled, fried, or finely sliced in a sandwich (after being pressed in its juices overnight in the fridge).
After cooking, when the tongue is cool enough to handle but still warm, peel off and discard the outer skin, as it’s nearly impossible to do when cold.
