Our Ox tongue is already cured using our Master Butcher's secret
brine recipe, though it is very simple to do it yourself at home if
you're interested. To pickle or brine a tongue it requires a
minimum of 10 days, though it can be left up to a month. I simply
immerse the cleaned tongues into a salt and sugar brine - a ratio
of 60g salt / 40g sugar in a litre of water works a treat -
covering the tongue. You might also like to pop in some additional
spices, juniper and white peppercorns for instance add flavour
For cooking ox tongue it's best to rinse thoroughly in cold
running water, then leaving for an hour or so, before placing in a
deep stock pan, covering with cold water, a large onion, 2 large
carrots, a few sticks of celery (all roughly chopped), as well as
some thyme, one bay leaf, few white peppercorns, 6 whole garlic
cloves, and a few drops of white wine vinegar.
Bring to the boil, skim off any white proteins on the surface
then reduce the heat to a simmer and cook for 2 hours 30 minutes
until tender when pierced with a skewer at the thickest point.
Leave the tongue to cool in the broth for an hour or so.
To peel the outer skin off the tongue simply place your index
finger at the throat part of the tongue, and gently work your
fingers underneath all the way to the tip end, peel discard all of
The next step is either to place the joint in a classic tongue
press and chill for 24 hours, or instead return the tongue to the
broth and chill for up to 3 days.
This delicious meat eats well lightly grilled with lentils and
smokey bacon, simple with boiled potatoes and carrots, fresh
parsley and mustard or in a classic English sandwich.