NEIL'S RECIPES: OX TONGUE, WATERCRESS, RADISH, SAUCE GRIBICHE

by Cafe St Honoré in


"I’m choosing this forgotten cut of meat because it is truly delicious, and very sustainable. It’s an old-school part of an animal that’s often discarded – an ingredient from our parents’ and grandparents’ generations. I love it. In this recipe it’s simply brined overnight then gently simmered in a rich veg stock and served with the piquant gribiche. Order the tongue ahead of time from your butcher."

 Image: Paul Johnston,  Copper Mango

Image: Paul Johnston, Copper Mango

Serves 6 to 8

Brining time: overnight; prep time: 40 minutes; cooking time: 4 to 6 hours

INGREDIENTS

1 organic ox or field-raised ruby veal tongue, rinsed

400ml red wine

2 sprigs of thyme

3 cloves

200g brown sugar

1 clove of crushed garlic

200ml water

250g salt

1 large carrot, peeled

1 large onion, peeled

1 stick of celery

A few parsley stalks

6 peppercorns

2 bay leaves

2 hard boiled eggs, yolks and whites chopped separately

2 tablespoons cornichons, chopped

2 tablespoon capers, chopped

2 to 3 shallots, chopped

2 tablespoons curly parsley, chopped

2 tablespoons tarragon, chopped

6 to 8 tablespoons mayonnaise

Good salt and pepper to season

2 tablespoons cold-pressed rapeseed oil

A few handfuls of watercress and red chicory

A few radishes, sliced

METHOD

Make a brine by adding the red wine, thyme, cloves, brown sugar, garlic, water and salt to a pot and bringing to a gentle simmer. Once the sugar has dissolved, leave it to cool completely for a few hours. Once cold, submerge the ox tongue in the brine and leave in the fridge or in a cool place overnight. 

Remove the tongue from the brine and give it a rinse under a cold tap. Place the tongue into a clean pan and cover with cold water. Add the carrot, onion, celery, parsley stalks, peppercorns and bay leaves and cook on a low simmer for 4 to 6 hours until tender when pierced with a skewer at the thickest point. Once cooked, allow to cool slightly then remove the skin. Either press into a terrine mould or wrap in cling film and leave to cool thoroughly.

To make the sauce gribiche, combine the eggs, cornichons, capers, shallots, parsley, tarragon and mayonnaise in a bowl and mix well. Season to taste and stir in a little rapeseed oil. 

To serve, carve a few slices of tongue per person and top with the sauce gribiche. Garnish with salad leaves and radishes, then trickle over the remaining oil or your favourite dressing and season with a little more salt and pepper.