- Serves: 4
- Cook Time:
- Prep Time: 30 minutes plus 14 days steeping
- Effort: easy
For the brine
- 4 litres water
- 12 black peppercorns, coarsely crushed
- 12 juniper berries, coarsely crushed
- small bunch thyme
- 3 fresh bay leaves
- 15 g salt petre
- 735 g sea salt
- 500 g soft dark brown sugar
For the tongue
- 250 ml veal stock
- 250 ml chicken stock
- 150 ml madeira
- 1 tbsp small capers
- 1 tsp unsalted butter
- freshly ground salt and black pepper
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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