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Barbecued Ox Tongue with Black Leeks

By Valentine Warner Serves: 4 • Prep: 30 mins • Cook time: 3h 30 mins

A primitive and deeply rewarding feast. Smoked ox tongue is poached to a "wobble," then finished over charcoal with a spiced paint until richly caramelised. Served alongside leeks grilled to jet-black carbon and dressed with lemon and chilli, it is a masterclass in using humble, economical cuts to create something eye-rollingly delicious.