ox tongue

michelle taylor

michelle taylor

31st January 2011
michelle taylor

ox tongue

Bring a large pot of seasoned water to the boil. Dice all the vegetables, add them to the pan with t


  • 1 large onion
  • 1 large carrot
  • 4 celery sticks
  • 2 leeks
  • 1 bunch of parsley stalks
  • 1 head of garlic, broken into cloves
  • 1 bouquet garni
  • 1 fresh ox tongue,
  • 1 teaspoon vegetable oil


Bring a large pot of seasoned water to the boil. Dice all the vegetables, add them to the pan with the garlic and bouquet garni, and bring back to the boil. Then add the tongue and reduce the heat to a simmer. Cook roughly for 4 hours or until the meat is very tender.
Once the tongue is cooked, lift it out and carefully remove the skin while it is still warm. Also remove any glands, excess fat and gristle, then leave the tongue to rest and set in the fridge for at least 30 minutes

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