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Braised Ox Tongue

Braised ox tongue simmered in stock, then roasted, served with sauce and spinach.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Onion and clove are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 16,901 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Braised Ox Tongue

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Soak the fresh tongue in cold water for 1 hour.

Cook

  1. Place the tongue in a stewpan with 3 quarts of second stock, onion, bouquet garni, peppercorns, cloves, and salt.

  2. Bring to a steady boil and cook for 3 hours.

Finish and serve

  1. Remove the tongue, carefully strip off the white skin, and trim excess fat.

  2. Glaze the tongue and place it in a 400°F (200°C) oven for 20 minutes.

  3. Serve with piquante or Italian sauce and spinach.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ox tongue
Is the main meat, which becomes tender through long, slow simmering in liquid.
Second stock
Supplies liquid that gently cooks the tongue and adds savory depth to it.

The step that matters

Bring to a steady boil and cook for 3 hours. A steady simmer, not a hard boil, keeps the tongue tender. Vigorous boiling toughens the meat and can break it apart, while long gentle cooking converts tough connective tissue into tender gelatin.

“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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