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Grilled Ox Tongue with Salsa Verde

Try your hand at this delicious ox tongue recipe!


  • Ox tongue weighing approximately 1kg

  • 1 onion, peeled and quartered

  • 1 carrot, peeled and chopped in 8 pieces

  • 1 stick celery

  • 2 bay leaves

  • 1 tbsp red wine vinegar

  • 1 slice of bread, crust removed

  • 4 tbsp of milk

  • 1 hard-boiled egg

  • 2 cups of fresh flat-leaf parsley

  • the juice of a lemon

  • 6 anchovies

  • 3 peeled garlic cloves

  • 1 cup plus 2 tbsp of extra virgin olive oil

  • 2 tbsp capers, chopped

  • 2 tbsp extra

  • Salt and pepper


  • 1.

    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).

  • 2.

    Once cooked, let tongue cool in cooking liquid, then refrigerate.

  • 3.

    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.

  • 4.

    Season with salt, mix in capers and store in a jar in the refrigerator until needed.

  • 5.

    Peel skin totally from cooked tongue and trim any fat at base.

  • 6.

    Slice thinly into 12-16 slices lengthways. Heat remaining olive oil on grill and sear slices for 30 seconds each side.

  • 7.

    Place on plates, season with salt and pepper and spoon salsa verde over.

  • 8.

    Serves 6-8 as a first course or hot antipasto.

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