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#1 Mon 29 Oct 07 10:40pm

henning

Member
Occupation Management
From N E Scotland
Member since Wed 15 Aug 07

Ox tongue

I know it is a little bit unusual but does anybody have a good recipe for an ox tongue. i am going to get one from my butcher later on this week but can't think of anything else than boiling it with onions, carrots, celery and then serve it with a white sauce made out of the stock. And that sounds a little bit boring. I would be very grateful for some exciting ideas.

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#2 Mon 29 Oct 07 11:56pm

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Ox tongue

Ox Tongue with Caper Sauce

    * Servings: 4
    * Level of difficulty: Easy
    * Preparation Time: 30 minutes, plus 14 days steeping
    * Cooking Time: 2 hours

Ingredients

For the brine

    * 4 litres water
    * 12 Black peppercorns, coarsely crushed
    * 12 Juniper berries, coarsely crushed
    * small bunch Thyme
    * 3 fresh Bay leaves
    * 15g salt petre
    * 735g sea salt
    * 500g soft dark brown sugar

For the tongue

    * 1kg ox tongue
    * 250ml veal stock
    * 250ml chicken stock
    * 150ml Madeira
    * 1 tbsp small capers
    * 1 tsp unsalted butter
    * freshly ground salt and black pepper

Method

1. Soak the tongue in cold water overnight, changing the water occasionally.

2. To cure the ox tongue, put all the ingredients in a large pan, bring to boil and cook for 5 minutes. Leave on one side to cool before straining the liquid. Pierce the tongue in several places with a needle and steep in the brine for around 14 days.

3. Wash and drain the tongue and transfer to a large saucepan. Cover with water and bring to the boil, before reducing the heat to a simmer. Cook for 1 hour, 45 minutes, until tender.

4. Rinse the tongue under cold water for 10 minutes before removing the outer membrane.

5. Cut the tongue into 2cm slices. Brush with olive oil and cook on hot griddle for a few minutes to colour.

6. For the sauce, bring the stocks and Madeira to the boil in a medium saucepan and reduce by half. While the sauce is cooking, skim off any foam that rises to the surface.

7. Add the capers, and remove the pan from the heat. Whisk in the butter and season with salt and pepper. Serve the caper sauce with the griddled slices of ox tongue.

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#3 Tue 30 Oct 07 12:00am

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Ox tongue

Ox tongue in mushroom sauce

served with mashed potatoes topped with browned onion bits. It really sounds continental but, believe it or not, most Filipino cookbooks include a version of this dish.

1 ox tongue (about 1.1 kilos)
2 tbsp. of vinegar
1 whole garlic
1 whole onion
6 peppercorns
1 bay leaf
1/2 carrot
a few stalks of leek
1 can condensed mushroom soup
1/4 c. + 2 tbsp. of butter
1 onion, chopped
1/2 k. of potatoes
1/2 c. of milk
salt and pepper
1 tsp. of finely chopped fresh parsley
1 onion, sliced
4 button mushrooms, chopped

How to :

Scrape the ox tongue with a knife. Rinse well under running water. Place in a glass bowl and cover with water. Add 2 tbsp. of vinegar. With your hands, “wash” the tongue in the warer-vinegar solution. Rinse well. Place the ox tongue in a casserole and cover with water. Pierce garlic in several places with a sharp pointed knife. Add garlic, onion, carrot, leeks, peppercorns and bay leaf to the tongue. Set over medium heat and bring to a soft boil, removing scum as it rises. Lower heat, cover and simmer until tender, about 4 hours.

While simmering the meat, prepare the mashed potatoes. Using a brush, scrub the potatoes under the tap, making sure that no soil remains. Place the potatoes in a saucepan and cover with water. Add 1 tsp. of salt. Set over high heat and bring to a boil. Lower heat, cover and simmer until tender. To test for doneness, insert a pointed knife at the thickest part of the potatoes. Drain the potatoes and transfer to a glass bowl. Cut the potatoes into small pieces. Mash with a fork (I did not remove the skin). Add 2 tbsp. of butter and mix well. Season with salt and pepper. Pour in 1/2 c. of milk in a thin stream. Blend well. Stir in the chopped parsley. Cover the bowl with a cling wrap.

When the tongue is tender, transfer it to a plate and cool completely. Remove the skin and slice crosswise into 1/4″ thick slices. Set aside. Strain the broth.

Over medium-high heat, melt 1 tbsp. of butter in a skillet. Brown the chopped onion. Remove with a slotted spoon and drain on paper towels. Set aside.

Increase heat to high and melt the remaining butter in the skillet. Add the sliced lengua and brown them in batches, removing them as they brown and adding more butter if necessary. Saute the sliced onion in the skillet. Add the chopped mushrooms. Dilute the mushroom soup with the meat broth. Use equal parts of soup and broth for a regular sauce; reduce the amount of broth by half for a thicker sauce. Pour diluted soup into the skillet. Lower heat to medium and bring to a soft boil, stirring to make sure that no lumps remain. Return the tongue slices to the skillet and heat through.

Serving suggestion:

Spoon the mashed potatoes at the center of the serving plate (see photo above). Top with the browned onion bits. Arrange the meat slices on both sides of the mashed potatoes. Pour the sauce over the meat. Serve hot.

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#4 Tue 30 Oct 07 1:51am

Ashen

Forum champ
Occupation Why is the Rum always gone???!
From out to lunch
Member since Sat 07 Jan 06

Re: Ox tongue

i like boiled tongue sandwich with horseradish..  yummy  yummy  and some hot giardiniera mix on the side.  yummy  yummy


The Universe is alive and self aware. 
Need proof?
Look in a mirror.
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#5 Tue 30 Oct 07 3:50pm

henning

Member
Occupation Management
From N E Scotland
Member since Wed 15 Aug 07

Re: Ox tongue

thank you very much for these great recipes. I shall try them.

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#6 Wed 31 Oct 07 3:54am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Ox tongue

Braised Ox Tongue with Star Anise

Ingredients

1 tongue, simmered for 1 hour
6 lardons (strips of pork fat from the belly), 4 cm (1½ inch) long and the thickness of a pencil
1 small onion, chopped into small dice
1 small carrot, chopped into small dice
1 stalk of celery, chopped into small dice
2 cloves of garlic, chopped
olive oil
2 pieces of pork skin from the belly, 10 cm x 5 cm (4 x 2 inches) or thereabouts (optional)
250 mL (1 cup) red wine
1 L (4 cups) chicken or beef stock
2 cloves
3 star anise

Method

Strip the partly cooked tongue of its membrane. Cut six holes at random and insert the lardons (a round and pointed object will help).

In a heavy-based pan sauté the onion, carrot, celery and garlic in a little oil and the pork skin, if using, until they are soft. Add the tongue and the red wine. Cook gently until the wine is almost gone. Add the cloves.

Add the stock, cover with a lid and cook gently for 2 hours, turning the tongue from time to time. Do not let the tongue dry out. Add water if you have to.

When it is soft - and the pork skin is so soft you can eat it with a spoon - remove the pot from the fire and add the star anise: the spice will infuse the sauce with its exotic aroma without actually overpowering it. As the tongue is resting skim the fat as it rises to the top. Do this well and systematically and you will not need to chill the sauce. This dish can be made ahead in which case the fat will set in the fridge. Skim off before reheating gently.

This is a dish best enjoyed with polenta but also goes well with steamed rice or a white risotto, a plain risotto made with stock and cheese

Cold Pressed Ox Tongue
2-3kg (4-6lb) Salted Ox Tongue
2 Carrots, halved
2 Onions, halved
1 Celery Stick, cut into chunks
1 Bouquet Garni
8-10 Peppercorns

Soak the ox tongue in cold water for 24 hours, changing the water occasional, wash and drain.
Place the tongue into a large saucepan, cover with water, bring to the boil, skim the surface as needed.
Add the remaining ingredients.
Cover and simmer gently for 4 hours, or until cooked and the small bones at the base can be easily pulled out.
Remove from the heat and allow the tongue to cool in the liquid.
When the liquid is cold, remove the tongue, drain and transfer to a board.
Remove the skin, trim the root to remove any gristle or bones.
Roll the tongue to fit into a 20cm (8 inch) cake tin, it should be a tight fit.
Cover the tongue with a plate, stand a heavy weight on top.
Leave in a cool place for 12 hours.
Run a knife around the edge to free the tongue.
Transfer to a serving plate, serve thinly sliced.

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#7 Wed 31 Oct 07 1:00pm

henning

Member
Occupation Management
From N E Scotland
Member since Wed 15 Aug 07

Re: Ox tongue

Today is ox tongue day and I still haven't decided on the recipe

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