Ox Tongue (1kg)

Ox Tongue (1kg)

£20.60
Ox Tongue (1kg)

Ox Tongue (1kg)

£20.60
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Minimum Spend £35
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Ox Tongue (1kg) brings authentic flavour from traditional British butchery.

Lean, mild, and surprisingly tender when cooked properly, ox tongue is a distinctive cut prized for its texture and nutritional content. It contains essential nutrients like vitamin B12, zinc, and iron, and offers a meat-like flavour without the iron-heavy notes typical of other offal. Ideal for boiling, slicing, and serving warm or cold. - Mild-flavoured, lean offal cut with tender texture - Packed with vitamins B12, iron, zinc, and choline - Ethically sourced from British

  • Rich, distinctive flavour
  • Heritage British cuts
  • Versatile in classic dishes
  • Value from nose-to-tail

Culinary inspiration:
Slow-cook for hearty stews and pies, or pan-fry quickly for rustic dishes full of character.

  • Slow-cook into hearty stews
  • Bake into traditional pies
  • Pan-fry with onions and herbs

Nutritional information typical values per 100g,
as sold
Energy
210 kCal
Fat
4.9 g
of which saturates
1.9 g
Carbohydrate
1.7 g
of which sugars
0 g
Fibre
0 g
Protein
17 g
Salt
0 g

Cooking Ox Tongue:
1. Start by preparing the ox tongue. Make sure it has been properly cleaned and trimmed of any excess fat.
2. In a large pot, add enough water to cover the ox tongue completely. Bring the water to a boil over high heat.
3. Once the water is boiling, carefully place the ox tongue into the pot. Reduce the heat to low and let it simmer gently for about 2-3 hours.
4. While the ox tongue is simmering, you can prepare a flavourful broth by adding aromatics such as onions, garlic, carrots, and herbs like bay leaves, thyme, or parsley to the pot. This will infuse the tongue with additiol taste.
5. After the 2-3 hours of simmering, check the tenderness of the tongue by inserting a fork. If it easily goes in and comes out, the tongue is cooked. If not, continue simmering for another 30 minutes and check again.
6. Once the tongue is tender, remove it from the pot and let it cool slightly.
7. While the tongue is still warm, peel off the tough outer skin. It should come off easily.
8. Slice the cooked ox tongue into thin, diagol slices.
9. Serve the ox tongue slices as desired. You can enjoy it as a main course with a side of vegetables, slice it for sandwiches, or incorporate it into other dishes.
10. Optiol: If you prefer a slightly crispy exterior, you can sear the sliced tongue in a hot pan with a bit of oil for a few minutes on each side before serving. This step adds a nice texture and caramelization to the meat.
Remember to adjust the cooking time based on the size of the ox tongue, as larger tongues may require additiol simmering time. Enjoy your deliciously cooked ox tongue!

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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