Ox Tongue

Full product description

Rich, traditional and surprisingly tender when cooked right, ox tongue is a classic cut that rewards time and care. Simmer or pressure-cook gently until the outer skin loosens, peel while warm, then slice and serve hot with gravy—or chill and slice thin for sandwiches and cold cuts. It takes beautifully to brining and slow braising, and it’s outstanding diced and crisped for tacos. Proper nose-to-tail eating with deep beefy flavour.

Why you’ll love it

• Deep beef flavour with a buttery, tender bite after slow cooking

• Versatile: braise, pressure-cook, cure/brine, slice cold, or crisp for tacos

• Great value heritage cut with minimal waste once peeled

• Butcher-prepared whole tongue for authentic results

Cut details

• Whole ox (beef) tongue, membrane/skin on (peeled after cooking)

• Trimmed; a little surface fat and sinew is normal

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Prep: Rinse; cover with cold water. Add onion, carrot, celery, bay, peppercorns and salt.

2. Simmer (stovetop): Bring to a gentle simmer and cook 2½–3½ hours until a skewer slides in easily.

3. Pressure cooker: 45–70 mins at pressure; natural release.

4. Peel: Lift out, rest 10 mins until just cool enough to handle, then peel away the outer skin and any gristle.

5. Finish: Slice thick and serve with mustard/parsley sauce, or chill, slice thin and press for sandwiches.

6. Optional brine (salt beef–style): Wet-brine 5–7 days in the fridge, rinse, then simmer as above for a lightly cured finish.
   Food safety: Cook until piping hot throughout and tender.

Serving ideas

• Classic hot slices with parsley sauce, buttery mash and greens

• Pressed, chilled & sliced on rye with mustard and pickles

• Lengua tacos: dice, crisp in a pan, serve with salsa verde and onions

• Braised in red wine with mushrooms and herbs, finished with a glossy jus

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and cook within 24 hours

• Cooked tongue keeps well 3–4 days chilled; slice to order

FAQs

Is ox tongue strong-tasting?
It’s beefy and savoury rather than “livery”, with a delicate texture once slow-cooked and peeled.

Do I have to peel it?
Yes—cook until tender, then peel while still warm; the skin comes away easily.

Can I cure it first?
Absolutely. A simple salt/sugar/spice brine for 5–7 days adds gentle cure and rosy colour.

Best way for tacos?
Cook until tender, peel, cool, then dice and pan-crisp the pieces before serving.