Ox Tongue

Ingredients for 0

• 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

• Step 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

• Step 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.

• Step 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°

• Step 4

  Remove from the water bath and allow to cool for 10 minutes before peeling off the skin while the tongue is still warm

• Step 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

• Step 0

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