Region: Farmison & Co Trusted Farm North Yorkshire
Shelf Life: 6 Days
Free Range Can Be Frozen Grass Fed
An out of favour cut coming back into fashion, Ox Tongue is very nutritious and offers fantastic eating quality, especially sliced in sandwiches. Ours are cured using a traditional wet brine for ten days to deliver the best quality when cooked. The Ox Tongue is part of our commitment to offer cuts that have fallen out of the popular imagination, but showcase some of the best of British artisan butchery.
The Ox Tongue was once a staple of British butcher's boards, and was often popular on special occasions for buffets. Demand for Ox Tongue is rising again, and it remains a prized piece of offal. Ours are taken from grass fed pedigree beef herds, before being cured by in our traditional wet brine for ten days. This is to bring out the flavour of the Ox Tongue, before being cooked at home.
Cook with aromatic vegetables to enhance the delicious flavours, while try pressing and slicing cold for deep sandwiches. Ox Tongue is also well suited to serving hot with puy lentils finished with a little parsley, alongside hot mustard and a glass of aged sherry for a delicious meal. Be sure to consult our recipes if you'd like further guidance.
|Our recipe tips for cooking your beef ox tongue|