Cold Ox Tongue and Veal with Baby Beetroots and Balsamico

Preparation info
    • Difficulty


Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About

Try to buy fresh baby beetroot for this dish: you may need to pre-order them from your greengrocer. Otherwise use normal beetroot and cut it into quarters. Cook the meats and prepare the beetroot the day before so that they have time to chill and are ready to serve.


  • 1 salted ox tongue, about 800 g-1 kg (or buy ready-cooked tongue)


Put the ox tongue into a large saucepan with the onion, carrots, peppercorns and bay leaf.

Bring to the boil and simmer for about 2-2½ hours.

Leave to cool in the liquid, but while it is still warm, peel away the skin with your fingers, then return the tongue to the cooking liquid.

Pre-heat the oven to