Nutritional Information typical value per 100g,
as sold
Energy
146 kCal
Fat
6.7 g
of which saturates
3.4 g
Carbohydrate
1 g
of which sugars
0.3 g
Fibre
0 g
Protein
21.4 g
Salt
0.032 g

Preparing: Rinse the salted ox tongue thoroughly under cold running water to remove excess salt. Soak in fresh cold water for 2–3 hours, changing the water once or twice if possible. Drain and rinse again before cooking.

Building Flavors: Place the tongue in a large pot and cover with fresh cold water or stock. Add aromatics such as onions, carrots, celery, garlic, bay leaves, peppercorns, and herbs.

Cooking: Bring to a boil, then reduce the heat and simmer gently for 2.5–3 hours, or until the tongue is tender and can be pierced easily with a fork. Skim any foam from the surface during cooking.

Peeling: Once tender, remove the tongue from the liquid and let it cool just enough to handle. While still warm, peel away the thick outer skin and trim any gristle or fat from the base.

Serving: Slice thinly and serve hot with mustard or horseradish, or allow to cool and use for sandwiches, cold cuts, or salads. The cooking liquor can be strained and used as a rich stock for soups or sauces.

Note: Salted ox tongue requires soaking and slow cooking to achieve tenderness. It is often served cold, pressed, or as part of traditiol dishes."

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