Cold Ox Tongue with Baby Beets

Name: Cold Ox Tongue with Baby Beets
Yield: Serves 4
Cuisine: British
Ingredients: 2 teaspoons cider vinegar; 2 tablespoons rapeseed oil; handful of small salad leaves (red mustard leaf, young beetroot leaves, purslane or red orach); salt and freshly ground black pepper; 1 piece of salted ox tongue, about 800 g-1 kg; 1 onion, peeled and halved; 2 carrots, peeled and trimmed; 10 black peppercorns; 1 bay leaf; 1 kg young beetroot, cleaned

Preparation info

Serves
4

Difficulty
Complex

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Try to buy fresh young beetroot for this dish - you may need to pre-order them from your greengrocer. Otherwise you could use normal beetroot and cut them into quarters. Cook the ox tongue one or two days in advance if you like, so it is cold and ready to serve. Similarly, you can prepare the beetroot ahead.

Ingredients

1 piece of salted ox tongue, about 800 g-1 kg
1

Europe
United Kingdom
Starter
October
Gluten-free
Autumn

Method

Put the ox tongue into a large saucepan with the onion, carrots, peppercorns and bay leaf. Bring to the boil, lower the heat and simmer for about 2-2½ hours. Leave to cool in the liquid. While still warm, peel the skin away, using your fingers. You can either keep the tongue as it is, or fit it snugly into a pudding basin or similar mould and put a small plate and weights on top to press it. Ei