Ox Tongue Recipe

Clean and Prepare

Rinse the 100 g ox tongue under cold running water. Trim any excessive fat or hanging bits, leaving the outer skin intact. Pat dry with paper towels.

Simmering Broth

Place the tongue in a small saucepan or pot and add about 1 liter of cold water — enough to fully cover the tongue. Add the halved onion (with peel), chopped carrot, chopped celery, bay leaf, peppercorns, whole clove, smashed garlic, and 1 teaspoon kosher salt.

Poach Slowly

Bring to a gentle simmer over medium heat. As it comes to a boil, reduce heat to maintain a low simmer. Skim any foam or scum from the surface with a spoon for the first 10–15 minutes. Cover partially and simmer gently for 1 hour 15 minutes to 1 hour 30 minutes for a 100 g thick cut tongue — the meat should be tender when pierced with a small knife.

Rest and Peel

Turn off the heat and let the tongue sit in the hot broth for 10–15 minutes. Remove the tongue and transfer to a cutting board. When cool enough to handle but still warm, use a small sharp knife to make a shallow cut at the thick end of the outer skin; peel the tough outer skin away — it should come off easily. Reserve 2–3 tablespoons of the cooking liquid.

Slice and Finish

Trim any excess gristle and fat. Slice the tongue crosswise into 5–7 mm thick slices. Heat a small skillet over medium heat, add 1 teaspoon unsalted butter, and briefly sear the slices for 30–45 seconds per side to warm and develop a light crust (optional).

Season and Serve

Arrange slices on a plate. Drizzle with 1 teaspoon vinegar mixed into 2–3 teaspoons of the reserved cooking liquid, plus 1 teaspoon lemon juice if desired. Sprinkle chopped parsley and season to taste with additional salt and freshly ground black pepper. Serve warm.