Warm salad of ox tongue, potato and gherkins

Warm salad of ox tongue, potato and gherkins

By
From
Meat
Serves
6
Photographer
Dean Cambray

Ox tongue is one of those things that really polarise people. For some, it is just too large and confronting to be edible. For aficionados like me, it is an amazingly dense meat: rich and gelatinous when served hot, but surprisingly delicate and creamy when chilled. Ox tongue is fairly easy to find in good butcher’s shops, either raw, pickled or ready-cooked. Pickled tongue is a nice rosy pink colour, whereas raw tongue tends to look a bit lifelike! They are equally delicious and either can be used for this recipe.

Ingredients

Quantity Ingredient
1 raw ox tongue, (around 1 kg)
1 onion, roughly chopped
1 carrot, roughly chopped
1 stick celery, roughly chopped
1 garlic clove, halved
1 bay leaf
1kg Potato salad

Method

  1. Place the tongue in a large saucepan with the onion, carrot, celery, garlic and bay leaf. Pour in enough cold water to cover and bring to the boil. Lower the heat and simmer very gently, covered, for 2½ hours, or until the tongue is tender. The water should barely simmer and the tongue should always remain covered with water. Check the pan from time to time and top up with more water if needed. Remove from the heat and leave to cool in the cooking liquid. When cool enough to handle, carefully peel away the skin and pull off any excess fat. Return the tongue to the cooking liquid and leave to cool overnight in the refrigerator.
  2. Remove the cold tongue from the cooking liquid and pat dry. Use a sharp knife to trim back the root end of the tongue, slicing away any gristle or fat. Chop the tongue into small dice or slice it thinly. Keep chilled until ready to serve.
  3. Prepare the potato salad. While it is still warm, add the diced ox tongue and toss gently to combine. Serve warm or chilled with warm crusty bread.
Tags:
Meat
Adrian
Richardson
La
Luna
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