Recipes, Beef Recipes

Ox Tongue with 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

How to 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.

How 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.

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For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.

Instagram

  • Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
  • A ragù alla bolognese with a few top tips from chef @grylos. Beef, pork, and a little surprise at the end for real depth. Slow cooked until rich, deep, and properly delicious. Find the full recipe on our journal and cook it slow this weekend. What’s your secret to a good bolognese? @grylos @tom_saunderson
  • We love yellow fat. Do you? This is an old Dexter. You do not see beef like this every day. When one comes in, we get a little excited.
  • One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
  • Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.
  • Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos
  • Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.
  • We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
@swaledalebutchers
@swaledalebutchers
•
Follow
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
4 days ago
View on Instagram |
1/8
@swaledalebutchers
@swaledalebutchers
•
Follow
A ragù alla bolognese with a few top tips from chef @grylos. Beef, pork, and a little surprise at the end for real depth. Slow cooked until rich, deep, and properly delicious. Find the full recipe on our journal and cook it slow this weekend. What’s your secret to a good bolognese? @grylos @tom_saunderson
4 days ago
View on Instagram |
2/8
@swaledalebutchers
@swaledalebutchers
•
Follow
We love yellow fat. Do you? This is an old Dexter. You do not see beef like this every day. When one comes in, we get a little excited.
1 week ago
View on Instagram |
3/8
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
@swaledalebutchers
@swaledalebutchers
•
Follow
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
3 weeks ago
View on Instagram |
4/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.
3 weeks ago
View on Instagram |
5/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos
4 weeks ago
View on Instagram |
6/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.
1 month ago
View on Instagram |
7/8
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
@swaledalebutchers
@swaledalebutchers
•
Follow
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
1 month ago
View on Instagram |
8/8