Sunday, 9 December 2012

Slow braised Ox Tongue Recipe

Now before you look at the list of ingredients and the amount of instructions below and run for the hills, you need to realise one thing. This recipe is AWESOME (sheesh, excuse me…if I may say so myself! ) and will totally be worth all your time and effort. If it isn’t, come pay me a visit at the pass on your next visit to Societi Bistro and we can have a little chat about it. Oh, and don’t even start moaning about its tongue, and you haven’t tried it before and, and , and….trust me, try it, you will NOT be disappointed. If you don’t feel up to making the Dauphine potatoes, buttery mash will go just as well. Any leftover tongue on a sarnie with some English mustard, Tomato, rocket and pickles will knock your socks off!
For the Tongue:
  • 1 Corned Ox Tongue (You can also use fresh tongue and salt it in your own brine for a week)
  • 2 Carrots
  • 2 Sticks Celery
  • 1 Onion
  • 1 Bulb of Garlic
  • 1 Small bunch of Leeks
  • 2 Bay Leaves
  • 10 Whole Black Peppercorns
Soak the Tongue in cold water for 2 hours, (this helps to draw out any excessive saltiness) place in a large thick bottomed pan with fresh water. In the meantime peel and cut all your vegetables and add to the pot. (Just cut the garlic bulb in half) Add the bay leaf and peppercorns and place on a gentle heat. Cover the pot and bring to a light simmer, turn the heat down slightly and let the pot gently ‘prit’ away for more or less three hours (depending on the size of the tongue) Use a paring knife and insert into the tongue to feel if it has cooked – you want it to still be firm but soft. Remove the pot from the stove and let the tongue cool down in the liquid. Don’t take it out straight away as this will cause the tongue to go tough and chewy. Once lukewarm, remove the tongue from the cooking liquor and peel. Reserve the tongue and the cooking liquor.
For the Sauce:
  • Tongue cooking liquor
  • 200ml Full Cream
  • 60g Capers soaked in brine
  • 30g Flat leaf Parsley
Soak the Capers in fresh water for an hour to remove any excessive saltiness, then drain and reserve. In a large pot, reduce the cooking liquid by two thirds, then add the cream and bring to the boil. Let the sauce reduce down slightly and add the capers. Slice the tongue into required thickness and add back into the sauce. Roughly chop the parsley and add to the sauce just before serving. Taste, taste, taste and adjust the seasoning if needed. (A Squeeze of lemon juice and a dash of Dijon mustard can also be added to the sauce if Capers aren’t really your thing) Serve with Dauphine potatoes or buttery mash.