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Twice cooked tongue with herb mayonnaise & root vegies

Method

  • Place the tongue in a large heavy-bottomed pot with the stock, enough water to cover, the parsley, peppercorns, onion, a roughly chopped carrot and 2 smashed garlic cloves. Bring to the boil, turn the heat down and place a plate on top of the tongue to weigh it down. Simmer for about 1 hour.
  • Then strain the liquid and return it to the pot with the tongue, potatoes, leeks, parsnips, remaining carrots, 1 peeled garlic clove and the cabbage. Stir and cook for about another 30 mins until the tongue tip is tender when squeezed with your fingers and the vegies are tender.
  • Remove the tongue and peel when cool enough to handle. Then cut it into thick slices, removing any fat, and cook on a lightly oiled ridged grill.
  • Combine the mayonnaise, mustard, herbs, capers, anchovies and lemon juice. Taste for seasoning.
  • To serve, arrange the drained vegies in individual flat soup bowls, chopping them up if needed, and top with the grilled tongue, some of the stock and a good dollop of herb mayonnaise.

Ingredients

  • 1-2 brined ox tongues
  • 1 litre chicken stock
  • ½-1 litre water
  • 6 fresh parsley sprigs
  • 1 tspn whole black peppercorns
  • 1 large onion, roughly chopped
  • 1 large carrot & 2 medium carrots, peeled
  • 4 garlic cloves
  • 12 baby potatoes, scrubbed
  • 2 medium leeks, washed well
  • 2 medium parsnips
  • ½ Savoy cabbage, cut into wedges
  • olive oil spray
  • 3 heaped tbsp good thick mayonnaise
  • 1 heaped tspn Dijon mustard
  • 3 tbsp mixture of chopped fresh herbs, eg. tarragon, mint, parsley & thyme
  • 8 capers, chopped
  • 2-3 anchovies, chopped
  • ½ lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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