Beef Recipes, Recipes

Ox tongue recipe w/ beetroot & fresh horseradish salad

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My ox tongue recipe is something I believe everyone should make an effort to get excited about! It’s a great introduction to the world of beef offal – the flavour is meaty and approachable, and the texture is, in my opinion, beautiful. In this recipe, the ox tongue is poached to perfection and then given a quick sear in a hot pan to create a rich brown crust. Cooking the beetroots this way gives them a slightly pickled effect, which perfectly complements the tongue. Grated egg over the salad feels just right!

Serves 4-6

Ingredients

For the ox tongue:

For the beetroot salad

Method

Cook the ox tongue:

  1. Find a pan large enough to fit the tongue and pour in enough water to cover it by about an inch. Place over high heat and bring to the boil. Skim off any scum that rises to the surface and discard.
  2. Add the carrots, star anise, bay leaves, cloves, peppercorns, juniper berries, dill, and 2 tablespoons of salt. Reduce the heat to maintain a very gentle simmer, just on the edge of bubbling.
  3. Cook for about 2½ hours, topping up the water as needed to keep the tongue submerged. To test if it’s cooked, insert a small knife into the thickest part of the tongue – it should meet little resistance. If it feels too firm, continue cooking.
  4. Set aside and allow the tongue to cool slightly.
  5. Remove the tongue from the liquid and peel off the outer skin, which is not pleasant to eat. Once peeled, slice the tongue lengthways into 1cm thick slices. Season each ‘steak’ well with salt and pepper.
  6. Heat a frying pan with a little oil and fry the tongue slices until nicely browned on both sides.

To prepare the beetroots:

  1. Rinse the beetroots under cold water, then place them in a pan and cover with water. Add the white wine vinegar, a couple of good pinches of salt, and the bay leaves. Bring to the boil, then reduce the heat and simmer for about 45-minutes to an hour, depending on their size. The beetroots should be tender when a small knife is inserted.
  2. Allow the beetroots to cool before peeling off their skins, which should come away easily.
  3. Dice the beetroots into 2cm cubes and place them in a bowl. Add the crème fraîche, capers, half a teaspoon of Dijon mustard, and some finely grated fresh horseradish. Mix well, then season with salt and a little extra white wine vinegar if needed. Add the dill – I like to keep the leaves whole, but you can chop them if you prefer.
  4. To serve, grate the hard-boiled egg over the top of the salad, followed by some more fresh horseradish.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.