Cold Ox Tongues
Ingredients
Directions
Cook and prepare
Boil the ox tongue until cooked through.
Remove the skin and trim the root end.
Truss the tongue in a good shape by securing it with a fork.
Finish and serve
Once cooled, trim it for presentation.
Garnish with croutons of aspic before serving.
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, becoming tender and firm enough to slice once fully cooked through.
The step that matters
Boil the ox tongue until cooked through. Tongue is a tough, collagen-rich muscle. It needs long, gentle simmering so the connective tissue softens; stopping early leaves it chewy and hard to trim cleanly.
“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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