Name: Pan-roasted ox tongue with salad of green beans, shallots and rosemary oil
Yield: Serves 6
Ingredients: salt and freshly ground black pepper; vegetable stock, or water with flavouring vegetables (roughly chopped carrot, onion, leek and celery) and bouquet garni; 4 shallots, peeled and very finely diced; 300 g fine green beans, trimmed; dash of white wine vinegar, or more to taste; 1 teaspoon Dijon mustard; 1 fresh ox tongue, prepared for cooking by the butcher; 100 ml olive oil; Garlic confit; 6 sprigs of fresh rosemary; sunflower oil; butcher’s brine (see Crisp-fried crubeens)

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Tongue has a soft texture which many people don’t like — especially children — but slicing it and crisping it on the outside makes it very appealing. With the salad it makes a magical dish.

Ingredients

1 fresh ox tongue, prepared for cooking by the butcher
butcher’s brine (see Crisp-fried crubeens)
vegetable stock, or water with flavouring

Method

Put the tongue into the brine and cover with a plate to keep it submerged. Cover the bowl, then leave in the refrigerator for 2 days.

Drain the tongue (discard the brine). Put it into a saucepan and cover with vegetable stock, or with water, adding the flavouring vegetables and bouquet garni. Bring to the boil, then reduce the heat and simmer for 2½ hours or until the tongue is tender.<

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