Ingredients
- 1 pickled ox tongue, rinsed
- 1 onion
- 1 carrot
- 1/2 a celery stick
- a bay leaf
- a few parsley stalks
- 2 garlic cloves
Method
Taken from Nose to Tail Eating by Fergus Henderson. Published by Bloomsbury and distributed in Australia by Allen & Unwin. $45 (HB).
Place tongue in a deep pot with all the ingredients and cover with water (or light chicken stock). Bring to simmering point, adjust heat to maintain a bare simmer and check after two hours. It may still need a further hour, depending on size. A skewer should slip through the tongue without any resistance.
Allow to cool for a few minutes - but a tongue is only easy to peel when warm. Slip on a pair of latex gloves to make handling the hot tongue easier and peel away and discard the skin. Place the cooked, peeled tongue in a deep basin. Strain the cooking liquor, bring it back to the boil and then pour it over the tongue and allow to cool.
Slice when cold. (Fergus Henderson describes slices of tongue as being like "angels' wings".)
