Ox Tongue (1kg) — tender, grass-fed British beef cut, rich in flavour and ideal for slow cooking or slicing cold

Ox Tongue

£24.50
Ox Tongue (1kg) — tender, grass-fed British beef cut, rich in flavour and ideal for slow cooking or slicing cold
cooked ox tongue
Ox Tongue (1kg) — tender, grass-fed British beef cut, rich in flavour and ideal for slow cooking or slicing cold
cooked ox tongue

Ox Tongue

£24.50
Serving size Serves 9-10 people
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Every food order is carefully packed with insulation and ice packs to keep your food properly chilled—so it arrives fresh, safe, and exactly as it should be.

Ox tongue (beef tongue), a traditional cut known for its tender texture when slow-cooked or sliced cold.A long-standing part of British cooking, it’s valued for its rich flavour and versatility across hot dishes and cold cuts.

Discover a true British heritage delicacy with The Black Farmer Ox Tongue — tender, mild, and deeply flavourful. Celebrating sustainable, nose-to-tail butchery, this traditional cut offers both taste and nourishment in every slice. Perfect for slow cooking, slicing cold, or serving warm with parsley sauce, it’s a versatile favourite for authentic home dining across the UK.

Why it’s hard to find

Ox tongue is a traditional British cut that takes time, skill and proper sourcing. Most supermarkets no longer sell whole tongue, which is why it’s become hard to find. This is fresh, British ox tongue, prepared properly — not tinned, pressed or pre-processed.

Best ways to cook ox tongue

Ox tongue is best slow-cooked for tenderness and flavour.

  • Gently simmer for 2–3 hours with onion, bay and spices
  • Peel while warm, then slice
  • Serve hot with sauce or chill for cold cuts

Popular dishes include classic boiled ox tongue, cured ox tongue, and Caribbean-style stews.

Pair it with

Ox tongue works beautifully with:

  • Mash or new potatoes
  • Mustard, parsley or caper sauce
  • Braised greens or cabbage
  • Rice & peas for a Caribbean twist
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

Place ox tongue in a large pot and cover with water.
Bring to the boil, then reduce to a gentle simmer for 2–3 hours.
Add onions, garlic, herbs, and bay leaves for flavour.
Check tenderness with a fork — peel skin while warm.
Slice thinly and serve hot with mustard, or chill for cold cuts.

Keep refrigerated below 5°C. Suitable for freezing. Defrost thoroughly before cooking. Once opened, consume within 48 hours.

Vacuum-sealed recyclable plastic pack. Please rinse and recycle with soft plastics where facilities exist.

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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Frequently Asked Questions

Wilfred Emmanuel-Jones MBE, founder of The Black Farmer

The man behind the meat

Wilfred Emmanuel-Jones MBE, born in Jamaica, raised in Birmingham, farming on the Devon-Cornwall border since 2000. He founded The Black Farmer to bring bold, characterful British food to the nation's tables, with a flavour all of its own.

Read Wilfred's story →