Pickled Ox Tongue
Anyway. Order two pickled ox tongues from the butcher.
When you get them they may be grey or mottled black and white.
Put them in a big pan and cover with some water, throw in a diced carrot, a chopped onion, a handful of bay leaves and a few peppercorns.
Simmer for about half a week - only joking, simmer for a goodly number of hours, until tender.
Then remove from the pan. Keep the liquor and heat it to reduce.
While the tongues are still hot, skin them. If you do not skin them while they are hot, you will never manage it when they cool down.
Underneath the tongue, there are a few little bony bits and gristly nodules. Make sure you take them out.
The hot tongue will be dark red.
Put them, head to toe, in a small round dish, which they barely fit into.
Strain the reduced cooking liquor and pour over the tongues.
Then you need to press the dish. Put a plate on the top of the dish - the plate has to be slightly smaller in diameter than the dish, so that it fits inside. Then you need to press the meat. Either put weights on top of this plate, or weigh it down with a pan full of cold water.
The next day, after it has cooled down, it will be set and can be sliced.
It is fantastic!!
Source: MoMac
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