Cold Ox Tongue and Veal with Baby Beetroots and Balsamico

Name: Cold Ox Tongue and Veal with Baby Beetroots and Balsamico
Ingredients: 5 g thyme, leaves removed and chopped; 30 g caster sugar; 60 ml extra-virgin olive oil; 1 kg baby beetroot; salt and freshly ground black pepper; 250 ml balsamic vinegar; 1 salted ox tongue, about 800 g-1 kg (or buy ready-cooked tongue); vegetable oil for roasting; 1 bay leaf; 500-600 g veal topside or loin; 1 onion, peeled and halved; 10 black peppercorns; 2 carrots, peeled and trimmed

Preparation info

Difficulty
Complex

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.

Ingredients

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

Main course
Gluten-free

Method

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