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Braized Ox Tongue

Braised ox tongue cooked in stock, then baked, 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 ↓

Braized Ox Tongue

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°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.

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

Glaze, bake and serve

  1. Glaze the tongue and bake in a 350°F (175°C) oven for 20 minutes.

  2. 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 cut; long simmering breaks down its tough connective tissue until tender.
Second stock
Supplies moisture and savory flavor as the tongue gently cooks.

The step that matters

Bring to a steady boil and cook for 3 hours. A steady simmer, not a hard rapid boil, keeps the meat tender. Vigorous boiling toughens muscle proteins and can make the tongue stringy and dry.

“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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