Ox Tongue (thick Cut) Recipe

Prepare the brine

In a large pot, combine 6 liters water, kosher salt, brown sugar, peppercorns, bay leaves, smashed garlic, juniper berries and whole cloves. Heat gently, stirring until salt and sugar dissolve. Remove from heat and cool completely to room temperature, then chill in refrigerator until cold (about 2–4 hours).

Submerge and brine

Place the whole ox tongue in a container or brining bag large enough to hold it. Pour the chilled brine over the tongue, ensuring it is fully submerged. Refrigerate and brine for 12–24 hours (24 hours gives more flavor).

Rinse and prep

Remove the tongue from the brine and rinse thoroughly under cold running water. Pat dry with paper towels. If there is still excess cured surface, gently scrub. Trim any large glands or excess fat from the base with a sharp knife.

Sear (optional)

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat with 1 tablespoon neutral oil. Sear the tongue on all sides until lightly browned, about 4–6 minutes total. This step adds depth but can be skipped.

Build braising liquid

To the pot, add the quartered onions, halved carrots, celery, parsley stems, thyme sprigs, 3 bay leaves and 1 tablespoon peppercorns. Pour in the white wine and simmer 2–3 minutes to reduce slightly, scraping any browned bits from the bottom.

Braise the tongue

Nestle the tongue back into the pot. Add beef stock and enough extra water to ensure the tongue is mostly covered (about 1 liter additional if needed). Bring to a gentle simmer over medium heat, then reduce heat to low, cover partially, and simmer very gently until the tongue is tender when pierced with a knife — about 3 to 4 hours for a thick-cut tongue (timing depends on size). Skim foam occasionally.

Check for doneness

Start testing after 2.5 hours; when a paring knife slides in with little resistance and the connective tissue feels soft, the tongue is done. Internal temperature will be around 88–95°C (190–203°F) and the tip of the knife should go in easily.

Cool in liquid

Turn off heat and allow the tongue to cool in the braising liquid for 30–60 minutes to firm up and remain moist. This also makes peeling easier.

Peel the tongue

Remove the tongue from the liquid and place on a cutting board. While still warm but cool enough to handle, use a small sharp knife to cut and peel off the thick outer skin from the pointed end toward the base. The skin should come away relatively easily; if it resists, return to warm liquid for 10–15 minutes and try again.

Slice thick-cut

Using a sharp carving knife, slice the tongue across the grain into thick 1/2–3/4 inch slices (adjust thickness to preference). Arrange slices on a warm platter.

Finish and season

In a small pan, melt the butter and toss the sliced tongue briefly (30–60 seconds) to warm through and lightly glaze, or spoon warm braising liquid over the slices. Sprinkle with chopped fresh parsley, a pinch of coarse sea salt and freshly ground black pepper to taste.

Serve

Serve thick-cut ox tongue slices with lemon wedges and mustard, pickled mustard or prepared horseradish on the side. Leftovers may be chilled and thinly sliced for sandwiches or warmed gently. Store in an airtight container with some braising liquid for up to 4 days.