Cold Pressed Ox Tongue
Elevate your charcuterie game with this delicate and flavorful *Cold Pressed Ox Tongue*. This classic dish transforms an often-overlooked cut into a luxurious centerpiece that’s perfect for special occasions or elegant appetizers. Slow-simmered with aromatic vegetables, garlic, bay leaves, and black peppercorns, the tongue becomes tender and infused with rich, savory flavors. Once cooked and carefully trimmed, it’s pressed in its own concentrated cooking liquid—optionally fortified with gelatin—for a refined, sliceable texture. After chilling overnight, it emerges firm and ready to be served thinly sliced, ideally paired with tangy mustard, crisp pickles, or crusty bread. This dish is not only a testament to traditional cooking techniques but also a sustainable and delicious way to showcase nose-to-tail dining. Whether featured on a charcuterie board or served solo, *Cold Pressed Ox Tongue* is a remarkable culinary delight that’s steeped in heritage and irresistible charm.
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Ingredients
- 1 piece (about 1.5-2 kg) Fresh ox tongue
- 1 large Onion
- 2 medium Carrot
- 2 stalks Celery stalk
- 4 Garlic cloves
- 2 Bay leaves
- 10 Black peppercorns
- 15 g (about 1 tablespoon) Salt
- 6 Parsley sprigs
- 1 packet (about 7 g or 2 teaspoons) Gelatin (optional)
- 3 liters Water
Directions
Step 1
Clean the ox tongue thoroughly by rinsing it under cold water and scrubbing it with a clean brush. Place it in a large stockpot and cover with water. Bring to a boil and simmer for 5 minutes. Drain and rinse the tongue to remove impurities.
Step 2
Return the tongue to the pot and add 3 liters of fresh water. Add the onion (peeled and halved), carrots (cut into chunks), celery stalks (cut into pieces), garlic (crushed), bay leaves, black peppercorns, salt, and parsley sprigs.
Step 3
Bring the pot to a boil, then reduce to a simmer. Cover the pot and cook the tongue gently for about 3-4 hours, or until the tongue is tender and the skin starts to peel away easily.
Step 4
Once cooked, remove the tongue from the pot and allow it to cool for a few minutes until it's safe to handle. Peel off the skin and any rough parts of the tongue, using a sharp knife if needed. Trim away excess fat or gristle.
Step 5
Strain the cooking liquid through a fine mesh sieve to remove the solids. If desired, place the liquid back in the pot and simmer to reduce slightly for a more concentrated flavor.
Step 6
If using gelatin for additional firmness in the pressing process, dissolve the packet of gelatin in 1 cup of the warm, reduced cooking liquid. Stir well until completely dissolved.
Step 7
Place the peeled and trimmed tongue in a loaf pan or other rectangular mold. Pour in enough cooking liquid (with gelatin if used) to cover the tongue fully.
Step 8
Place a heavy weight (such as a plate with a can on top) on the tongue to compress it. Allow the tongue to cool to room temperature, then transfer the mold to the refrigerator. Chill for at least 8 hours or overnight to set.
Step 9
Once chilled and firm, carefully remove the pressed tongue from the mold. Slice into thin pieces and serve cold. Perfect as part of a charcuterie board, in sandwiches, or with mustard and pickles.
Nutrition Facts
| Serving size | (5568.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5239.7 |
| Total Fat 387.5g | 0% |
| Saturated Fat 141.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1960mg | 0% |
| Sodium 107719.6mg | 0% |
| Total Carbohydrate 56.2g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 15.3g | |
| Protein 364.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 787.7mg | 0% |
| Iron 65.6mg | 0% |
| Potassium 7720.2mg | 0% |
Source of Calories