How to cook Ox Tongue with Lentil Vinaigrette

Name: How to cook Ox Tongue with Lentil Vinaigrette
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 3-4
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

15 mins
2 hours 30 mins
easy
3-4

Recipe by

Jeff Baker

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

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Introduction

Ox tongue is one of my favourite cuts, traditionally cured in salt its so versatile whether you're eating cold pressed as a boxing day treat, paired with Indian spices or served French style with Puy lentils & mustard vinaigrette.

Method

Place the tongue into a deep saucepan & rinse under cold running water for a few minutes pre cooking.
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.
Cover & simmer for 2½ hours then check, the tongue should be tender when pierced with a skewer at the thickest point.
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.
Dice the carrot & reserve for the vinaigrette.
Slice the tongue either lengthways or into 5mm thick slices ready for searing.

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