• Ox Tongue
  • Ox Tongue
  • Ox Tongue
  • Ox Tongue
  • Ox Tongue
  • Ox Tongue

Ox Tongue 800g

(47 Reviews)

£11.25

In stock
  • Each tongue weighs approx. 800g

Select quantity

We currently have 12 remaining in stock.
  • Delivered fresh
  • Native breed
  • Grass-fed
  • Great for home smoking
  • Suitable for freezing

Product description

Celebrating Nose-to-Tail Eating with a Traditional Favourite
At Swaledale, our ethos is rooted in whole-carcass butchery — championing nose-to-tail eating as a fundamental principle. Ox tongue is a standout example, celebrated by traditional fare enthusiasts and chefs alike for its exceptional flavour and versatility.

Slow-cooked, it delivers a tender, almost steak-like texture that’s hard to beat. It’s equally brilliant served cold — simply poach, peel, chill, and slice for sandwiches, charcuterie boards, or meat platters. A consistent bestseller among our restaurant community, ox tongue is proof that the fifth quarter deserves a place at the centre of the table.

We also offer Cured Beef Ox Tongue and Cured Smoked Beef Ox Tongue — both prepared using traditional methods for added depth of flavour.

Culinary Notes from Valentine Warner
"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 stress quite how tasty it is.

Simply boil with a leek, a little celery, and a few black peppercorns, then peel — best done while still 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, sliceable equivalent to brawn — wonderful eaten with sauce gribiche.

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

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

Ingredients

Grass-fed, heritage breed beef from the lush pastures of the Yorkshire Dales.

Cooking advice

Cooking Advice: How to Prepare Ox Tongue (Poaching Method)

  1. Place the ox tongue in a pan large enough to hold it comfortably and cover with cold water by about an inch. Bring to the boil over high heat, skimming away any scum that rises to the surface.
  2. At this stage, consider adding aromatics — carrots, onions, celery, thyme, rosemary, bay leaves, star anise, cloves, coriander seeds, peppercorns, or juniper berries all work well.
  3. Add two tablespoons of salt, then reduce the heat to a gentle simmer — just shy of bubbling.
  4. Simmer for around 2½ hours, topping up with water as needed to keep the tongue fully submerged. It’s ready when a small knife slides easily into the thickest part. If still firm, continue cooking and check again in 15-minute intervals.
  5. Let the tongue cool slightly in the poaching liquid before removing. Whilst still warm, peel away the thick outer skin and discard.
  6. Slice lengthways into 1cm thick pieces. Season lightly with salt and pepper, if desired.
  7. Finish by pan-frying in a little oil until golden and browned on both sides — or grill over hot coals for a subtle, smoky flavour.

Journal

George Ryle's Ox Tongue Recipe with Beetroot & Fresh Horseradish Salad is available on our journal.

Background

Heritage Breed Beef from the Yorkshire Dales
All Swaledale beef is heritage breed, raised on independent farms and smallholdings across the stunning Yorkshire Dales. Slow-grown and free to roam the lush green hills and valleys, this results in beef of exceptional quality — rich, dense, and full of deep umami flavour.

Swaledale Ox Tongue is Always Fresh, Never Frozen®, butchered to order, vacuum-packed, and shipped in 100% recyclable packaging, arriving safely insulated and ready to enjoy.

Customer reviews

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