Unsalted Ox Tongue

Slow cook for tender and tasty meat

  • Our grass-fed British beef
  • Strong meaty flavour that works well with all accompaniments
  • Once boiled can be enjoyed hot or cold
  • Code: A353
  • Price per kg:
  • Item weight:
  • Servings: 4-6
Box Contains:
    • 1 Unsalted Ox Tongue (pack weight 950g)

Accreditation:Farm Assured

If you have never tried Ox tongue then you will be surprised by its sweet flavour and meaty texture. Enjoy it with creamy mash or in a sandwich with mustard.


Cooking Instructions:

1 Unsalted Ox Tongue, 1 carrot (halved), 1 onion (halved), ½ leek (sliced), 1 stickcelery (cut into cubes), 1 Bouquet Garni, 1 clove of garlic, 8-10 black peppercorns, 2 tbsp coarse seas alt

Place the Ox Tongue in a large, heavy sauce pan of cold water and bring to the boil. Simmer for a few minutes and then drain.
Using fresh water bring back to the boil. Once boiling, skim the surface scum as necessary and add the aromatic ingredients.

Cover and simmer gently for 4 hours. The tongue is ready when the skin starts to blister.
Remove from the heat and drain. Reserve 275ml of cooking liquor if required for making a hot sauce to accompany the tongue.

To serve hot:
Once the tongue has been removed from the heat, drain and place on a board. Remove the skin and discard.
Trim the root if necessary and cut into 3mm slices. Serve on a large plate with a homemade hot or cold sauce e.g. horseradish.
Pour a little of the sauce over and serve the rest separately.

To serve cold:
Place the cooked tongue on a board and retain the cooking liquor.
Remove the skin and discard. Trim and neaten the root area if necessary.
Return to the cooking liquor and leave to cool. When cool remove from cooking liquor.

Roll and curl the tongue to fit into a 20cm (6") cake tin or soufflé dish; it should be a tight fit.
Boil the reserved cooking liquor. In a small bowl, sprinkle 2 level tsp powdered gelatin into a little cold water and melt over simmering water until completely clear.
Strain the melted gelatin into the liquor, stir well and add 2 tbsp port.
Pour over the tongue; it should be just level with the top of the tongue. Cover the tongue with a plate stand a heavy weight on top.

Leave in a refrigerator overnight. Run a knife around the edge to free the tongue until set.
Transfer to a serving plate and carve horizontally into thin slices.

Nutritional Information:
(Typical per 100g)
  • Energy: 914 kJ/ 215 kcal
  • Fat: 13.2g, of which Saturates: 5.8g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 16.5g
  • Salt: 0.8g


Frozen-icon Frozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours