Poached Capon, Salt Beef and Ox Tongue

Name: Poached Capon, Salt Beef and Ox Tongue
Yield: Serves 10
Cuisine: United Kingdom
Ingredients: 2 faggots of herbs, e.g. bay leaves and sprigs of thyme and parsley, tied with string; 2 shallots, finely chopped; 1 capon or, if unavailable, 1 large chicken; 14 celery sticks; 125 g/4 oz French or runner beans, blanched, to serve; 150 ml/¼ pint white wine vinegar; leaves from 1 bunch of fresh flat leaf parsley; 14 large carrots; 6 fat garlic cloves (optional); 1 tablespoon Dijon mustard, or to taste; 400 ml/14 fl oz capon stock (see method); 12 onions, chopped; 15 g/½ oz butter; 24 peppercorns; 300 ml/½ pint double cream; smoked bacon trimmings; 300 ml/½ pint white wine; 1 small salted ox tongue; 4 leeks; 1.5 kg/3 lb salted brisket

with Mustard and Parsley Sauce

Preparation info

Serves
10

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

We salt our own beef, but butchers also have good salted beef and salted ox tongue.

Ingredients

1 small salted ox tongue
1.5 kg/3 lb salted brisket

Europe
United Kingdom
Dinner
Gluten-free
England

Method

Desalinate the ox tongue and salted brisket by soaking in a bowl of cold water overnight, changing the water at least once. Drain and place both meats in a large stockpot with 1 chopped onion, 2 carrots, 2 sticks of celery, 2 leeks, a faggot of herbs and 12 peppercorns, with water to cover. Bring to