Cold Pressed Ox Tongue

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 2 -3 kg salted ox tongue
• 2 carrots, halved
• 2 onions, halved
• 1 stalk celery, cut into chunks
• 1 bouquet garni
• 8 -10 peppercorns

Recipe

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