Ox Tongue with Caper Sauce
European Recipes

Ox Tongue with Caper Sauce

On the Hob
serves 6

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.

20 mins prep3 hrs 15 mins cook3 hrs 35 mins total

  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.

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