Discussion
I noticed this today at Waitrose. Not on offer or anything, but at £5.99/Kg, cured ox tongue has to be one of the cheapest (and most succulent) meats there is.
I've got a 1 Kg piece wedged into the slow cooker with a chunked carrot, a celery stick, a shallot studded with 4 cloves, a few peppercorns and a bay leaf:
When this is done it will be wrapped in greaseproof paper, wedged into a bowl with a weight on top and chilled. A lovely jelly will form around the meat.
Great for a summer salad, or sandwiches with hot mustard.
I've got a 1 Kg piece wedged into the slow cooker with a chunked carrot, a celery stick, a shallot studded with 4 cloves, a few peppercorns and a bay leaf:
When this is done it will be wrapped in greaseproof paper, wedged into a bowl with a weight on top and chilled. A lovely jelly will form around the meat.
Great for a summer salad, or sandwiches with hot mustard.
Mobile Chicane said:
Penny-lope said:
But the skin is the best bit 
actually not had it since I was a kid
In that case I shall give it a try.actually not had it since I was a kid
I'm sure it's only we spoiled westerners who remove it - no doubt people elsewhere in the world eat it.
Must say I prefer it skinned, but is awsome with mustard or mustard picallili
Digger said:
Cotty said:
Eating tounge repulses me 
That like French tongue?What was the final result like MC?
I've presently got it chilling in the fridge wedged into a bowl with a heavy weight on top. However I like this dish so much I may scour antique markets for a proper 'tongue press'.
The slow cooker would also work for things like salted brisket and cheap cuts of bacon such as pork shoulder or slipper gammon.
12 hours in the slow cooker ought to do for the cooking. Mine's a cheap Asda job at £11.97 and I have no idea what the temperature actually is.
However it will get up to a low simmer eventually which is no bad thing: every 'traditional' recipe I've ever seen for cured tongue (or salt beef) recommends that the cooking temperature should be so low that the water barely trembles. Difficult to achieve on the hob.
I recon it should last a couple of weeks if tightly wrapped and in the fridge- it should have similar properties to cooked ham, as it has been cured.
If i'm doing an ox tongue i will normally buy a fresh tongue and cure it myself. it takes a couple of weeks in brine but you can control the salt, sugar and other ingredients better. I cook it in the same way as the OP except using beef stock instead of water for the slow braise- 7 hours at 120-130 in the oven normally gives me a good result. once pressed the tongue can be frozen in manageable chunks if you dont think it is going to be consumed quickly.
I use it as sandwich meat and for meals you can make tongue fritters with pickles or sliced thinly and fried off in salads.
my personal favourite (this is a complete rip off from a restaurant meal i once had) is a 1cm slice of the cooked beef tongue gently warmed through in reduced beef stock, with jurusalem artichoke puree, endive and devilled crab. i have reproduced this several times for starters at dinner parties and although a strange combination on paper it has always gone down extremely well. give it a try.
If i'm doing an ox tongue i will normally buy a fresh tongue and cure it myself. it takes a couple of weeks in brine but you can control the salt, sugar and other ingredients better. I cook it in the same way as the OP except using beef stock instead of water for the slow braise- 7 hours at 120-130 in the oven normally gives me a good result. once pressed the tongue can be frozen in manageable chunks if you dont think it is going to be consumed quickly.
I use it as sandwich meat and for meals you can make tongue fritters with pickles or sliced thinly and fried off in salads.
my personal favourite (this is a complete rip off from a restaurant meal i once had) is a 1cm slice of the cooked beef tongue gently warmed through in reduced beef stock, with jurusalem artichoke puree, endive and devilled crab. i have reproduced this several times for starters at dinner parties and although a strange combination on paper it has always gone down extremely well. give it a try.
Edited by Pete Franklin on Friday 16th July 14:08
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