FROM the first time I tasted pickled ox tongue I was hooked. With its subtle saltiness and beefy flavours it’s perfect with crisp, bitter leaves such as chicory.
Salted or pickled ox tongue reminds me of salted brisket, or corned silverside. Served cold and shaved wafer thin this unusual cut of meat is worth trying, whatever your palette.
Both salted and pickled ox tongue can be found at most butchers. This dish is simple to prepare and can be cooked in a large pot of water flavoured with carrot, onion, celery, thyme and cloves. This century old technique is perfect for a cold winters afternoon of slow cooking.
I like to add a handful of pomegranate to the salad. This will add the fruitiness and sweetness needed to lift the saltiness of the pickled ox tongue.
Pickled ox tongue salad with honey and wholegrain mustard dressing
What you need
- 1 pickled ox tongue
- 1 medium carrot, chopped roughly
- 1 small onion, chopped roughly
- 2 sticks of celery, chopped roughly
- 1 bay leaf
- 4 sprigs of thyme
- 1tsp of black peppercorns
- 2 cloves
- 1 head of white chicory
- 1 head of red chicory
- 1 pomegranate seeded
- 1 small handful of fresh parsley
- 1 tsp of honey
- 2 tsp of whole grain mustard
- 150ml light olive oil
- Salt and pepper
What to do
- Place the ox tongue under running water for 20 minutes to remove and excess salt.
- Add the carrot, onion, celery, thyme, bay leaf, cloves, peppercorns to a pot of water larger enough to hold the tongue and vegetables.
- Bring the pot to a slow rolling boil, add the tongue and allow to gently braise for 3 hours.
- The tongue is ready when it is easily pieced with a knife.
- Remove the tongue from the stock once cooked and place to the side to cool.
- Once cooled peel off the outer layer of white skin to expose the pickled meat.
- Discard the cooking liquor, as it will be too salty to use in this recipe.
- Separate the chicory leaves and place them in a large mixing bowl.
- Mix the honey, olive oil and whole grain mustard together in a small bowl for the dressing.
- Using a sharp knife, carefully slice thin wafers of the ox tongue and add them to the bowl of chicory leaves.
- Add the parsley leaves, pomegranate and the honey dressing.
- Toss and mix well.
- Add a small amount of pepper and salt if needed.
- Serve on a large platter adding more slices of ox tongue.
