Ox-tongue Presh
Ingredients
Directions
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 it slightly and place vegetables around it, tied on.
Roast and serve
Roast the tongue for 2 hours and 20 minutes; remove the paper before it's done to brown it.
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; its dense muscle becomes tender with long, slow roasting.
- Vegetables
- Roasted alongside the tongue, they add moisture and flavor to the pan and serve as the side.
- Coarse sea salt
- Seasons the meat and helps draw out moisture to form a flavorful surface.
The step that matters
Removing the paper to brown the tongue. The paper wrapping protects the meat early on, but it must come off before the end so the surface can dry and brown through the Maillard reaction. Removing it too early dries the meat; too late leaves it 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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