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To Boil an Ox Tongue

A boiled ox tongue prepared with herbs, then skinned, shaped, and garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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To Boil an Ox Tongue

Ingredients

Directions

Prepare

  1. Soak the pickled tongue in cold water for 2-3 hours.

  2. Place the tongue in a pot with cold water and the bunch of savory herbs.

  3. Bring the tongue to a slow boil.

  4. Skim the surface while boiling.

Cook

  1. Let it boil slowly for about 4 hours.

  2. Once cooked, plunge the tongue into cold water to make skinning easier.

  3. Carefully skin the tongue, especially at the tip.

Shape and serve

  1. Shape the tongue by placing the root end against a board and securing it with forks.

  2. Trim the root.

  3. Glaze the tongue.

  4. Garnish with parsley before serving.

Recipe from a historical cookbook (Internet Archive).

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

Pickled ox tongue
Main protein; its long slow simmer makes the meat tender enough to eat.
Savory herbs
Add a gentle aromatic flavor to the cooking water as the tongue simmers.

The step that matters

Slow boil and skim. Keeping the water at a gentle simmer rather than a hard boil keeps the meat tender and prevents it from toughening. Skimming removes foam and impurities that would otherwise cloud the broth and affect its flavor.

“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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