How to cook Ox Tongue with Lentil Vinaigrette

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 3-4
How to cook Ox Tongue with Lentil Vinaigrette

Ingredients

  • 1 Ox tongue
  • Few sprigs thyme
  • 2 bay leaves
  • Few black peppercorns
  • 2 carrots peeled left whole
  • 1 onion peeled left whole
  • 4 cloves garlic peeled left whole
  • 2 sticks celery diced (optional)
  • 100g puy lentils rinsed in cold water
  • 75ml Olive oil
  • 25ml Sherry vinegar
  • 2 tsp. Dijon mustard
  • 2 x banana shallots finely diced
  • Small bunch Parsley freshly cut
  • Sea salt & cracked black pepper to taste

How to cook Ox Tongue with Lentil Vinaigrette

Method for tongue

  1. Place the tongue into a deep saucepan & rinse under cold running water for a few minutes pre cooking.
  2. Cover with fresh water, add the onion,garlic, celery if using, carrot, bay leaf, peppercorns & & a sprig of thyme then bring to the boil skimming any impurities that rise to the surface.
  3. Cover & simmer for 2½ hours then check, the tongue should be tender when pierced with a skewer at the thickest point.
  4. Leave the tongue to cool in the cooking broth, when cool enough to handle but still warm, peel back the outer layer of skin & discard.
  5. Dice the carrot & reserve for the vinaigrette.
  6. Slice the tongue either lengthways or into 5mm thick slices ready for searing.

Method for lentil vinaigrette

  1. Take a few ladles of the tongue broth to cover the lentils & gently simmer the lentils until tender, around 25 minutes
  2. Mix together the oil, vinegar & mustard adding a few drops of the tongue broth then fold through the lentils, shallots & diced carrot
  3. Season with sea salt & black pepper & finally add freshly chopped parsley.

serving suggestions

Sear the tongue in a hot pan or skillet & serve on the warm lentil vinaigrette with mashed potatoes or crusty bread.

How to cook Ox Tongue with Lentil Vinaigrette