Ox Tongue with Piquant Cream Sauce, Beetroot and Celeriac

Luscombe’s, the local butchers, keep a huge brine tub for curing pork, beef and ox tongue to order, though we do brine our own belly of pork and pigs’ trotters.

A home-cooked tongue, with its velvety melting texture and meaty flavour, bears little resemblance to the tasteless, ready-sliced vacuum packs of tongue that have become all too commonplace. With the piquant sauce, celeriac and beetroot it becomes a dish for celebrations.