Ox Tongue 800g

Our ethos has always been to celebrate the whole carcass, embracing nose-to-tail cooking and eating as a core value. Over the years, we have perfected recipes that highlight the versatility and appeal of the fifth quarter, with ox* tongue being a standout example.

Ox tongue is a favourite among those who enjoy traditional fare and is a staple bestseller within our restaurant community. When slow-cooked, it delivers a melt-in-the-mouth texture and a flavour more reminiscent of steak than offal. It also makes a fantastic cold cut, ideal for sandwiches and meat platters - simply poach, peel, cool, and slice.

Chef Val Warner inspires:
"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 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."

*All Swaledale beef is heritage breed, raised on independent farms and smallholdings across the stunning Yorkshire Dales. Slow-grown and free to roam on the lush green hills and valleys, the result is exceptional beef with a rich, dense, and flavourful umami taste. Swaledale Ox Tongue is Always Fresh Never Frozen®, butchered to order, vacuum-packed, and shipped in recyclable packaging, arriving safely insulated and ready to enjoy. We also offer Cured Beef Ox Tongue and Cured Smoked Beef Ox Tongue.