Cold Pressed Ox Tongue

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READY IN: 4hrs 30mins
SERVES: 6-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the ox tongue in cold water for 24 hours, changing the water occasional, wash and drain.
  • Place the tongue into a large sauspan, cover with water, bring to the boil, skim the surface as needed.
  • add the remaining ingredieds.
  • Cover and simmer gently for 4 hours, or until cooked and the small bones at the base can be easily pulled out.
  • Remove from the heat and allow the tongue to cool in the liquid.
  • While the tongue is still warm, remove from liquid and strain, transfer to a board.
  • Remove the skin, trimthe root to remove any gristle or bones.
  • roll the tongue to fit into a 20cm[8inch] cake tin, or smaller it needs to be a tight fit.
  • Cover the tongue with a plate, and stand a heavy weight on top.
  • leave to cool for 12 hours.
  • Run a knife around the edge to free the tongue.
  • Transfer to a serving plate, serve thinly sliced.
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