Not a dish for the squeamish this one or those looking for a quick dish . On Thursday up in Sheffield I saw whole Ox Tongues for sale for just 1pound each . Since I had braised Ox Tongue at the Pumphouse, I have wanted to try cooking it.
Thank heavens for the internet which advised a lot cooking ,first a gentle simmer for a couple of hours to cook and add a gentle flavour
then braise to finish.
Cooking Ox Tongue
1 tsp of peppercorns
1tsp of cloves
1 tsbp of mustards seeds
1 medium onion
Mixture of herbs parsley , sage and thyme
Enough water to cover the tongue
- Place all the ingredients in a large saucepan
- Bring the water to the boil then turn to a low heat and simmer for 2.5 hours
- While the tongue is still warm , remove the skin this is really just a case of peeling the tongue ( click here for the full grusome images)
- Once peeled you can then slice the ox tongue, some recipes talked about removing a bone , but there was no bone in my tongue.
Once cooked ox tongue can be eaten cold and over at Nose to Tail at Home Ryan faithfully recreats Fergus Hendersons Nose to Tail recipes . This is one of my favourite & unusual blogs , Ryan channels fergus to offer a range of options for cold tongue.
I wanted something pretty substantial and so went for a braised tongue , but couldn’t find any recipes that really appealed so I improvised. The result some lengthy slow cooking resulted in some melt in the mouth meat .that somehow retained a delicate beef flavour . Slow cooking gave a delicous sauce soaking into the mounds of mashed potato. Morever while the outside of the tongue slices turned almost black from the wine the inside remained pink.
I will be making this again when I can find Ox Tongue closer to home, it may have taken a while to cook but it was definitely worth it.
Ox Tongue Braised In Red Wine
1 Ox Tongue , first cooked , peeled and sliced as above
200g carrots finely chopped
200g of mushrooms finely chopped
1 medium onion finely chopped
3 clove of garlic finely chopped
500ml of red wine
200ml of the cooking liquid from above strained
2 sprigs of rosemary
1 tsp of mustard seeds
3 tbsp of olive oil
Salt and Pepper
- In a cast iron lidded pot , heat the olive oil add the mustard sees , garlic , onion and carrots
- Fry for a few minutes but do not allow to brown
- Add the mushrooms and the sliced tongue
- Pour over the red wine and cooking liquid
- Adhttp://www.flickr.com/photos/beckayork/3434249844/d the rosemary and plenty of salt and pepper
- Place in an oven at 150degC for 2 hours.
- If possible leave overnight and heat the next day like most braised or stewed food it improves with time and resting
- Heat through and served with mashed potatoes