Cold Ox Tongues
Ingredients
Directions
Cook the tongue
Boil the ox tongue in water with coarse sea salt until cooked.
Once cooked, skin the tongue and trim the root end.
Truss the tongue by placing the root end against a fixture and securing it with a fork.
Finish and serve
When cold, trim the tongue to a good shape.
Garnish the tongue 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
- Forms the main body of the dish, so its cooking determines the texture of the whole meat.
- Coarse sea salt
- Seasons the cooking water and flavours the tongue as it simmers.
- Croutons of aspic
- Provide a cool, savoury gelatin garnish that contrasts with the chilled meat.
The step that matters
Boil until fully cooked. The tongue must be cooked through so the connective tissue softens and the meat becomes tender enough to skin and shape neatly. Undercooked meat stays tough and firm.
“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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