- 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
ox tongue
michelle taylor
31st January 2011
ox tongue
Bring a large pot of seasoned water to the boil. Dice all the vegetables, add them to the pan with t
Ingredients
Method
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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