Ox tongue with caper sauce
Ingredients
Metric
Imperial
Caper sauce
- 2 eggs
- 1 bunch of chervil
- 150g of cornichons
- 150g of lilliput capers
- 150g of silverskin onions
- olive oil
To serve
SAVE RECIPE
Method
1
To begin, rinse the tongue under cold water. Place in a pan, cover with cold water and salt and bring to the boil. Skim off any scum that rises to the surface as the tongue cooks
- 1 beef tongue
- salt
2
Roughly chop the vegetables and add to the pan with the thyme, bay leaves and crushed peppercorns. Simmer gently for approximately 3 1/2 hours
- 1 carrot
- 1 stick of celery
- 1 onion
- thyme
- 2 bay leaves
- black peppercorns
3
When the tongue is cooked, it should be soft when pierced with a skewer or knife. Leave to cool
4
While the tongue is cooling, make the caper sauce. Boil the eggs for 9 minutes, then refresh in iced water. Once chilled, peel and coarsely grate into a bowl
- 2 eggs
5
Finely chop the cornichons, capers, onions and chervil. Add to a bowl with the grated egg and enough oil to create a loose relish. Season with salt and pepper
- 1 bunch of chervil
- 150g of lilliput capers
- 150g of silverskin onions
- olive oil
- 150g of cornichons
6
When cold enough to handle, remove the skin and the gristly bits at the root – the skin is much easier to remove when it's still warm so do this before chilling completely
7
Slice the tongue thinly and dress with the caper sauce, halved caper berries and some mixed baby cress
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