Turbokitchen
Ox Tongue with Caper Sauce
European Recipes

Ox Tongue with Caper Sauce

On the Hob6

Ox tongue with caper sauce is a traditional dish with deep, savoury flavour and wonderfully tender texture. The tongue is slowly simmered until soft, then sliced and served with a bright, tangy caper sauce that cuts through its richness.

It is a timeless comfort classic that works beautifully with mash, buttered vegetables, or crusty bread.

Method

20m3h 15m3h 35m
  1. Place ox tongue in a large pot with onion, carrot, celery, bay leaves, peppercorns, and enough water to cover.
  2. Bring to a boil, then reduce to a gentle simmer and cook for 2.5 to 3 hours until very tender.
  3. Lift tongue out and, while still warm, peel off the outer skin.
  4. Strain and reserve some cooking liquid for the sauce.
  5. For caper sauce: melt butter in a pan, stir in flour, and cook for 1 minute.
  6. Gradually whisk in stock/cooking liquid until smooth, then simmer until lightly thickened.
  7. Stir in capers and lemon juice; season carefully with salt and pepper.
  8. Slice tongue, spoon over caper sauce, garnish with parsley, and serve hot.

Ingredients

  • 1.2 kg Ox Tongue whole, rinsed
  • 1 tsp Black Peppercorns
  • Salt, to taste
  • 1 tbsp Parsley chopped, optional garnish
  • 1 Carrot roughly chopped
  • 1 tbsp Plain Flour for sauce
  • 300 ml Beef Stock reserved cooking liquid or fresh stock
  • 2 Bay Leaf
  • 1 large Onion halved
  • 2 tbsp Capers drained and roughly chopped
  • 1 tbsp Lemon Juice
  • 1 stalk Celery roughly chopped
  • 40 g Butter for sauce

Notes

Peel the tongue while still warm — the skin removes much more easily.

Slice against the grain for the most tender texture.

Taste the caper sauce before salting, as capers are naturally salty.

Keep exploring

European
Hob

Keep cooking

Related recipes

Ready to cook?

Still hungry for ideas?

Browse the full recipe collection or jump into search to find your next meal.

Browse all