Ox Tongues Recipes

Steps:

• Pour the neutral oil into a large, heavy-bottomed Dutch oven set over medium heat. Sweat onion 5 minutes, stirring constantly so no color develops.
• Add the celery and carrot and 3 tablespoons of water. Cover with a tightfitting lid, and let the vegetables steam for a few minutes, being careful not to scorch. Add more water if necessary.
• Arrange the tongue in the pot, and add the parsley stems, bay leaves, peppercorns, red-wine vinegar and salt. Pour in enough water to just barely cover the tongue. Cover with a lid, and bring to a boil.
• Once the tongue braise has come to a boil, remove the lid, and reduce to a simmer. Cut a round of parchment the diameter of the pot and set it directly on top of the braising liquid. Simmer the tongue 4 hours, adding more water if needed to keep the tongue just covered. The tongue tends to suck up a lot of water quite quickly.
• Remove the tongue from the braising liquid. Strain the braising liquid (discard the solids), and return liquid to the pot. Peel the thick outer skin off the tongue while it is still warm. Trim off any fat or gristle, then return the tongue to the braising liquid and let cool completely.
• To serve, cut the tongue crosswise into thin slices, and arrange on a platter in a single layer. Drizzle with a few drops of the braising liquid. Spoon the gribiche over the tongue, and top with some fresh-picked parsley leaves and a generous glug of olive oil.

Steps:

• Place dough on a lightly floured work surface; lightly flour dough. Using a rolling pin, press the dough firmly in parallel strokes close to one another. Continue pressing with rolling pin, adding a pinch of flour to dough between strokes, until dough becomes more malleable.
• Continue rolling dough back and forth without rolling over the ends (which may make ends thinner and stick to surface). Turn dough 90 degrees, and continue rolling in the other direction; roll dough, changing directions as necessary, into an 8-by-12-inch rectangle. If dough gets soft, slide it onto a baking sheet and refrigerate for 15 minutes.
• Using a 2-inch round cutter, cut dough into 24 disks. Wrap and refrigerate the scraps and use them for another pastry.
• Sprinkle work surface with half of the sugar. Place one circle of dough on work surface and sprinkle with some of the remaining sugar. Using a rolling pin, roll over disk to create a 3-to-3 1/2-inch oval. Transfer to a parchment-paper-lined baking sheet. Repeat process with remaining dough circles and sugar.
• Preheat oven to 375 degrees with a rack set in the center of the oven.
• Pierce chilled dough ovals all over with a fork and sprinkle with additional sugar. Bake, one pan at a time, until sugar is caramelized to a deep golden color, 10 to 15 minutes, keeping in mind that some of the ox tongues may cook faster than others. Using a wide spatula, carefully transfer ox tongues to a wire rack, as necessary.
• Let ox tongues cool on a wire rack. Ox tongues are best eaten the day they are made, but can be stored in an airtight container, between sheets of wax paper.

Steps:

• Soak the ox tongue in cold water for 24 hours, changing the water occasional, wash and drain.
• Place the tongue into a large sauspan, cover with water, bring to the boil, skim the surface as needed.
• add the remaining ingredieds.
• Cover and simmer gently for 4 hours, or until cooked and the small bones at the base can be easily pulled out.
• Remove from the heat and allow the tongue to cool in the liquid.
• While the tongue is still warm, remove from liquid and strain, transfer to a board.
• Remove the skin, trimthe root to remove any gristle or bones.
• roll the tongue to fit into a 20cm[8inch] cake tin, or smaller it needs to be a tight fit.
• Cover the tongue with a plate, and stand a heavy weight on top.
• leave to cool for 12 hours.
• Run a knife around the edge to free the tongue.
• Transfer to a serving plate, serve thinly sliced.