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Ox Tongue with Caper Sauce
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
- Place ox tongue in a large pot with onion, carrot, celery, bay leaves, peppercorns, and enough water to cover.
- Bring to a boil, then reduce to a gentle simmer and cook for 2.5 to 3 hours until very tender.
- Lift tongue out and, while still warm, peel off the outer skin.
- Strain and reserve some cooking liquid for the sauce.
- For caper sauce: melt butter in a pan, stir in flour, and cook for 1 minute.
- Gradually whisk in stock/cooking liquid until smooth, then simmer until lightly thickened.
- Stir in capers and lemon juice; season carefully with salt and pepper.
- 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.
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