Pickling and Cooking an Ox Tongue

Preparation info

  • Serves


    • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1 × 3½ lb (1.73 kg) ox tongue
  • Salt
  • Peppercorns


Put all the pickle ingredients into a pan and boil until no more scum rises. Set aside until cold.

Meanwhile, rub the tongue with salt and leave for a few hours to rid it of any blood. When ready, rinse and immerse it in the pickle. Make sure that it is well covered with the pickle: if not, turn it every day. The tongue should be ready in 4 to 5 days, but if it is fairly large leave it