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Boiled Ox Tongue

  • Author: Jill Baker
  • Yield: Easily Feed 6


You can salt the tongue yourself in a brine (see recipe here) l keep the tongue in it for 7 days. You can use this method for other animal tongues, like veal, pork or lamb.



1 Brined Ox Tongue, rinsed

2 Carrots, peeled

2 Leeks, cleaned

2 Onions, peeled

1 Head of Garlic, skin on

10 Black Peppercorns

2 Stalks of Celery

A Bunch of Fresh Herbs, tied together


Cover all the ingredients with water in a pot, bring to gentle boil, then reduce to the calmest of simmers. Cook for 3 1/2 hours.

Once cooked, remove from pot and peel the tongue while it’s still warm. Note that some tongues may need additional cleaning as it can have bones (the end that meets the throat.) Some tongues even have the sweetbread attached, this is a gloriously added benefit and can be used elsewhere (like here.)

Tongue is a very dexterous element in a dish, and has many friends: serve it hot or cold, broiled or fried, in a sandwich with English mustard and tomato, with a caper sauce, or with Horseradish or Green Sauce, and it is particularly good with beets (see recipe here).


This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.

Keywords: organ, tongue, beef, pork, lamb, veal, ox