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Try your hand at this delicious ox tongue recipe!
Place tongue in a large pot with onion, carrot, celery, bay leaves and vinegar. Cover with water and bring to the boil. Turn down heat, cover and keep simmering until tongue is cooked (90-120 minutes, when skin peels off easily).
Once cooked, let tongue cool in cooking liquid, then refrigerate.
To make salsa verde, moisten bread, crust removed, with milk until it is completely absorbed. Place bread, hard-boiled egg, parsley, lemon juice, anchovies and garlic cloves into a food processor and turn it on. Slowly pour in a cup of extra virgin olive oil until it is well blended.
Season with salt, mix in capers and store in a jar in the refrigerator until needed.
Peel skin totally from cooked tongue and trim any fat at base.
Slice thinly into 12-16 slices lengthways. Heat remaining olive oil on grill and sear slices for 30 seconds each side.
Place on plates, season with salt and pepper and spoon salsa verde over.
Serves 6-8 as a first course or hot antipasto.
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