Description

Cold pressed organic ox tongue: briny, tasty, worth the effort.

Traditionally you’d prepare the 2 ox tongues curving them around each other so they will fill a traditional tongue press creating a circular cooked, easily sliced cold meat. However, it can be served hot. Cover with cold water and bring to the boil, discard the water. Re-cover with fresh water and simmer for 4-5 hours with onion, carrot, leek, celery, garlic, thyme, bay leaf and parsley, 2 tbsp sea salt and 6 whole peppercorns. Skim the froth that gathers during cooking, drain and remove the skin from the tongue. Reserve some cooking liquor to make a hot sauce.
Slice thinly and serve with horseradish and parsnip or celeriac mash.

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