Name: Ox Tongue with Caper Sauce
Prep time: 20 min
Cook time: 195 min
Total time: 215 min
Yield: 6 servings
Cuisine: European
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

Method

20 mins prep195 mins cook215 mins total

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.