1 fresh ox tongue (2 kg approx)
1 medium sized onion
1 medium sized carrot
1 turnip
bouquet garni
6 black peppercorns
1 medium sized onion
1 medium sized carrot
1 turnip
bouquet garni
6 black peppercorns
for the hot garnish
boiled sprigs of cauliflower or Brussels sprouts
for the cold garnish
chopped parsley
savoury butter (optional)
savoury butter (optional)
method
1. Weigh the tongue, then wash it thoroughly. Soak for 2 hours. Drain, and put in a large pan.
2. Cover with cold water, heat to boiling point, then drain thoroughly.
3. Return to the pan and cover a second time with fresh cold water.
4. Prepare and dice the vegetables. Add to the pan with the bouquet garni and peppercorns.
5. Heat to boiling point, cover with a tight-fitting lid, reduce the heat and simmer gently, allowing 30 minutes per 0.5kg plus 30 minutes over.
6. When cooked, lift out the tongue and plunge it into cold water.
7. Drain. Remove the skin carefully, and the small bones at the root of the tongue, together with any excess fat, glands, and gristle.
2. Leave to cool completely, then trim.
3. Glaze with meat glaze (p74) or aspic jelly and garnish with parsley.
4. Decorate with rosettes of a smooth savoury butter, if liked.
2. Cover with cold water, heat to boiling point, then drain thoroughly.
3. Return to the pan and cover a second time with fresh cold water.
4. Prepare and dice the vegetables. Add to the pan with the bouquet garni and peppercorns.
5. Heat to boiling point, cover with a tight-fitting lid, reduce the heat and simmer gently, allowing 30 minutes per 0.5kg plus 30 minutes over.
6. When cooked, lift out the tongue and plunge it into cold water.
7. Drain. Remove the skin carefully, and the small bones at the root of the tongue, together with any excess fat, glands, and gristle.
to serve hot
1. Garnish the tongue with sprigs of cauliflower or Brussels sprouts.to serve cold
1. Place the tongue on a board and stick a fork through the root and another through the top to straighten it.2. Leave to cool completely, then trim.
3. Glaze with meat glaze (p74) or aspic jelly and garnish with parsley.
4. Decorate with rosettes of a smooth savoury butter, if liked.
serving amount
serves 9 - 12
rate this recipe
8.2
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more information
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