Ox tongue is one of the many ‘poor man’s cuts’ of meat that have gathered a distinctive renaissance of late.
This tongue was removed from a bulls head I attained a little while ago.
It is a relatively simple recipe, best served with cheese, condiments, and crackers.
Ingredients
1kg of the finest ox tongue
1ltr beef stock
Aromatics – bay leaves, pepper corns, herbs, spices, root vegetables.
Method.
Take your tongue ( the beef one), and play it into a suitable baking dish. I used a bread/ loaf tin.
Submerge tongue in stock, then place into an over at 130c.
After 3 hours, remove from the over, allow to chill at room temperature for 30 minutes, then place into the fridge and leave overnight.
The following day, remove the tongue from the stock, wash away brine, and then peel away skin.
Finding a loose spot is key to getting started in removing the skin.
I found mine on the tip of the tongue. On e you start to peel away, the skin should peel rather easily.
Your tongue is ready to consume. Slice thinly and enjoy with mustard, cheddar, and sourdough.
Tales of a Tassie Chef 
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