Ox Tongue 800g

Our ethos has always been to celebrate the whole carcass, and nose-to-tail cooking and eating is a fundamental part of that. Over the years we have refined recipes that celebrate the versatility and delights of the fifth quarter, and Beef* Ox Tongue is a perfect example.

Ox tongue is a popular cut amongst fans of traditional fare, and a staple bestseller amongst our restaurant community. Upon slow cooking, you’re rewarded with a melt in the mouth texture and a flavour more akin to a steak than offal. Ox tongue is a most delicious cold cut, perfect for sandwiches and meat platters; simply poach, peel, cool and slice.

Chef Val Warner says "ox tongue is an amazingly versatile part of the beast and very reasonably priced too. Out of fashion in the supermarkets, but highly prized by our community of restaurant chefs, I cannot convey quite how tasty it is.

Simply boil with a leek and a little celery plus a few black peppercorns, and then peel (best done warm). Once cooled, slice and serve with pickles and fresh bread for a deliciously simple sharing platter.

Add gelatine, capers, fresh parsley and the chopped tongue meat to the stock and season. This makes a delicious and sliceable equivalent to brawn. Wonderful eaten with sauce gribiche.

For a morning treat, chop the tongue and fry hard, add in grated potatoes and a fried egg on top - now that’s a breakfast hash right there.

Or cut into long strips and cook in a hot and spicy broth overflowing with chillies; this will really leave a lingering taste in your mouth, in all the right ways."