Ox Tongue

Author

Andrew Davey

Prep Time: 00:00

Recipe Time: 48:00

Temperature : 145F / 62.8C

Ingredients

• Ox tongue
• 8oz of Demerara sugar
• 12oz of rock salt
• 1 tsp black peppercorns
• 1 tsp juniper berries
• 3 bay leaves
• 2 sprigs of fresh thyme
• 1oz of saltpeter (pottasium or sodium nitrate)
• 10 cups water

Directions

1. Begin with brining the ox tongue before cooking. Combine all of the ingredients (except for the tongue) in a large pan and place over a medium heat. Bring to the boil then allow to cool * 250g 8oz of Demerara sugar * 360g 12oz of rock salt * 1 tsp black peppercorns * 1 tsp juniper berries * 3 bay leaves * 2 sprigs of fresh thyme * 25g 1oz of saltpetre * 2.5l 10 cups water
2. Strain the cooled liquor to remove the flavourings then submerge the tongue and leave to brine in the fridge for 3 days. Use weights to keep tongue covered.
3. Drain the tongue and rinse thoroughly in clean water. Seal in a vacuum bag and cook in the water bath for 48 hours at 145°
4. Remove from the water bath and allow to cool for 10 minutes before peeling off the skin while the tongue is still warm
5. Lay the tongue out flat on a baking tray and cover with a second tray. Place a weight on top and leave the tongue to press in the fridge overnight