Ox-tongue Pickled
Ingredients
Directions
Prepare and cook
Place the ox tongue in a pot with 2 gallons of cold water.
Bring the water to a boil, then reduce to a simmer for 3 hours.
Check tenderness with a fork; it should be quite tender.
If using a dried tongue, soak it for 24 hours before boiling.
Finish and serve
Before serving, remove the skin from the tongue.
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
- Main meat that becomes tender through long, gentle simmering in water.
- Cold water
- Cooking liquid that gently heats the tongue until its tough connective tissue softens.
The step that matters
Simmer gently until fully tender. A rolling boil toughens and tightens muscle fibres, while a gentle simmer lets connective tissue slowly break down into tender, moist meat. Test with a fork before deciding it is done.
“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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