- Serves: 4
- Cook Time: 2 hours 30 minutes
- Prep Time: 30 minutes plus rinsing
- Effort: medium
For the ox tongue
- 1 carrot, cut in half
- 1 shallot, cut in half
- 1 glasses white wine
- 3-4 black peppercorns
- 1 bay leaf
- 3 tbsp plain flour
- 2 tbsp white wine vinegar
For the salsa verde
- 6 salted tinned anchovies, rinsed
- 1 cloves garlic, peeled
- 2 hard boiled egg yolks
- 1 tbsp white wine vinegar
- 15 g dried breadcrumbs
- 200 ml extra virgin olive oil
- 2 hard boiled egg yolks, grated
Tips and Suggestions
the tongue needs to be really well rinsed to draw out excess salt. If it still tastes to salty, cover it with sparkling water and the gas helps draw out the salt.
1. For the ox tongue: rinse the tongue under gently running cold water for an hour to remove the excess salt.
2. Put the carrot, shallot, wine, peppercorns and bay leaf in a large pan of water. Bring to the boil and add the ox tongue. Taste the water - if it is salty bring another pan the boil and transfer the ox tongue, vegetables and herbs across.
3. Mix the flour and the vinegar to make a thin paste. Whisk into the liquid in the pan. It will make the water appear cloudy but will help to keep the colour and bring out the flavour of the ox tongue. Turn down the heat and simmer for 2 ½ hours. The tongue is cooked when you can easily peel off the skin.
4. Peel the tongue and leave to cool in the cooking liquid. If it still tastes a little salty, leave it to cool down more as the salt will be less apparent when the tongue is cold.
5. For the salsa verde: crush the anchovies and garlic together using a pestle and mortar. Add the parsley and egg yolks and work to a fine paste. Mix in the vinegar and breadcrumbs then add the oil a little at a time. If you prefer the sauce a little sharper add a touch more vinegar, if you like it firmer add more breadcrumbs.
6. Slice the ox tongue thinly and serve with the salsa verde, garnished with the grated egg yolk.
Rate This Recipe