Ox-tongue Fresh
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Soak the ox tongue in warm water for several hours and clean it.
Trim off all the fat and lard it in the thickest part.
Skewer the ox tongue slightly and arrange vegetables around it, tying them on.
Roast and serve
Roast in a 350°F (175°C) oven for 2 hours and 20 minutes.
Remove the paper before it is done to allow browning.
Serve with any kind of plain vegetable.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ox tongue
- Is the main cut, with dense muscle that becomes tender through long, slow roasting.
- Vegetables
- Roast alongside the tongue, adding moisture and flavour from their juices and surfaces.
The step that matters
Remove the paper before it is done. Removing the paper late lets the surface dry and brown in the oven's heat, which builds colour and roasted flavour. Removing it too early can leave the surface pale.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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