Home Cooked Ox Tongue

Home Cooked Ox Tongue

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Servings: 10
Calories: 397


  • 1 ox tongue salt or pickled, each weighing about 3 1/2 lb
  • 1 onion peeled and stuck with 1 clove
  • 2 bayleaves
  • 1 large sprig of parsley


  • Soak the tongue in water for 24 hours, changing the water several times.
  • Drain off the water and place in a saucepan with fresh cold water to cover.
  • Add the onion, bayleaves and parsley and bring to the boil. Cover with a lid or foil and simmer gently for 3 1/4 - 3 3/4 hours, topping up with boiling water when necessary to keep the tongue covered.
  • To test if the tongue is cooked, pierce the tip with a fine skewer, it will feel tender if it is cooked.
  • Drain and plunge immediately into a bowl of cold water.
  • Remove the skin, bones and gristle.
  • Place the tongue on a board and cut in half lengthwise. Place one half, cut side downwards, in a round 6 in. (15cm) cake tin, curling it slightly to fit, then arrange the second half, cut side uppermost, on top. Cover with a saucer and place a heavy weight on top (a small saucepan filled with cold water makes an effective weight).
  • Usually sufficient jelly will set around the tongue so no extra will be required. However, 1/2 pt (300ml) of cooking liquor from the pan may be boiled rapidly for 3-4 minutes to reduce it to about 1/4 pt (150ml) and then spooned over the tongue.
  • Allow to become quite cold then chill in the refrigerator overnight.
  • Turn out onto a plate and serve garnished with salads.
Calories: 397 kcal
Carbohydrates: 1 g
Protein: 49 g
Fat: 21g
Saturated Fat: 8 g
Cholesterol: 175 mg
Sodium: 308 mg
Potassium: 17 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 10 IU
Vitamin C: 1 mg
Calcium: 35 mg
Iron: 6 mg
Ingredients Offal, Tongue recipes
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