Smoked Ox Tongue and Deep Fried Cheek with Sauce Gribiche

Tom Kerridge

Tom Kerridge

12th February 2016

Smoked Ox Tongue and Deep Fried Cheek with Sauce Gribiche

As part of The Staff Canteen Live, Tom Kerridge will be creating smoked ox tongue and deep fried cheek with sauce gribiche for his demonstration at Hotelympia 2016- supported by the Craft Guild of Chefs and in association with Westlands and Franke Coffee Systems.

Tickets are still available and can be purchased here-

If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel-


  • 1 x Brined and Smoked Ox Tongue
  • 2 x Ox Cheeks
  • 1/4 Whole Horseradish (Grated)
  • 100g Cornichons (Chopped)
  • 100g Lilliput Capers
  • 3 x Hard Boiled Eggs
  • 50g English Mustard
  • 10g Tarragon (Chopped)
  • 10g Parsley (Chopped)
  • 100g English Rapeseed Oil
  • 1 Whole Lemon (Juiced)
  • 2 x Carrots
  • 2 x Onions
  • 2 x Garlic Bulbs
  • 2 x Bouquet Garni
  • 1 x Veal Tendon
  • 100g Panko Breadcrumbs
  • 2 x Whole Eggs
  • Flour
  • 1 x Head of Frissé
  • 1 x Granny Smith Apple
  • 1 x Bunch Watercress


To Prepare:

1. Rinse Ox Tongues thoroughly under cold running water then bring to the boil. Repeat twice, then braise with 1 Carrot, 1 Onion and 1 Garlic Bulb for 6 hours. Peel and leave in liquor to cool in fridge.

2. Bring the Ox Cheeks to the boil and add 1 Carrot, 1 Onion and 1 Garlic Bulb and braise for 4 hours, or until falling apart. Flake down and pick out any sinew. To this add; ¼ Horseradish (grated) and season with salt and cracked black pepper. Make into a ballotine 3cm in diameter and set in the fridge until full cold. Portion into 1.5cm thick discs and Panné with Flour, Egg and Panko Breadcrumbs.

3. For the sauce Gricbiche: Take the yolks of 3 hard boiled eggs and mix with 50g of English Mustard. Gradually whisk in the Rapeseed Oil. Julienne the Hard Boil Egg White and add this to the Yolk and Mustard mix along with the Lilliput Capers, chopped Cornichons, Parsley, Tarragon and season with Salt, Pepper and Lemon Juice to taste.

4. Pick Frissé leaves and Watercress.

5. For the “Cow Puff” cook the Veal Tendon in a pressure cooker for 2 hours and freeze. Thinly slice using a meat slicer and dehydrate. Deep fry at 180 degrees for around 20 seconds until crisp.

To Serve:

1. Deep Fry 1 Ox Cheek disc for two minutes until golden.

2. Spoon Gribiche onto plate and place disc on top.

3. Thinly slice Tongue and serve 4 slices adjacent to the Gribiche.

4. Julienne the Apple and mix with the Frissé and Watercress leaves. Dress with a simple dressing. Place a small handful on the Ox Tongue.

5. Place Cow Puff across the Tongue and Cheek.