Cold Ox Tongue with Baby Beets

Preparation info
  • Serves


    • Difficulty


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.


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


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