Ox Tongue (1kg)

Ox Tongue (1kg)

£20.60
Ox Tongue (1kg)

Ox Tongue (1kg)

£20.60
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Ox Tongue  — traditional British delicacy with tender texture and rich, distinctive flavour.

Discover a true heritage cut with The Black Farmer Ox Tongue — lean, mild, and beautifully tender when cooked slowly. This traditional British favourite is prized for its delicate texture and subtle, savoury flavour, offering a refined alternative to stronger offal cuts. Rich in essential nutrients including vitamin B12, iron, zinc, and choline, ox tongue delivers both taste and nourishment in every bite. Ideal for boiling, slicing, or serving warm or cold, it’s a versatile choice that celebrates nose-to-tail butchery and honest, sustainable farming

  • Mild, tender, and delicately flavoured
  • Naturally rich in B12, iron, and zinc
  • Grass-fed, ethically sourced British beef
  • Versatile for boiling, slicing, or braising
  • True nose-to-tail dining experience

Culinary inspiration:
Simmer gently until tender, then slice thinly for classic British dining — warm or chilled.

  • Simmer whole, then slice and serve with mustard or pickles
  • Press and chill for cold cuts and sandwiches
  • Pan-fry with onions and herbs for a rustic meal
  • Serve warm with parsley sauce or creamy mas
100% british beef.
Allergens are highlighted in bold.

Per 100g
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 additional taste.
5. After 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, diagonal 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 caramelisation to the meat.
Remember to adjust the cooking time based on the size of the ox tongue, as larger tongues may require additional simmering time. Enjoy your deliciously cooked ox tongue!

Keep refrigerated below 5°C. Suitable for freezing. Defrost thoroughly before cooking.

This pack contains 1 piece.

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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