Ox tongue

Ox tongue

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 ox tongue
6 whole allspice
6 whole cloves
1 onion, sliced
bouquet garni
1 carrot, quartered
1 bay leaf
1 stalk celery
6 peppercorns
1 tablespoon salt

Method

  1. Curl the tongue into a saucepan. Add water to cover, the allspice, cloves, onion, bouquet garni, carrot, bay leaf, celery and peppercorns. Add the salt only if the tongue is unsalted or not smoked. Bring to the boil, cover and simmer for 2–3 hours or until the tongue, tested at the root end with a skewer, is tender. Allow to cool 1 hour in liquid. Lift out of the pan, remove the root and bones of tongue and peel off the skin. Serve cold in thin slices.

Note:

  • use this method for cooking an unsalted, salted or smoked tongue.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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