Irish Spiced Ox Tongue
1 Tongue, about 1.25kg (3lb)
- 340g (12oz) Soft Brown Sugar
- 225g (8oz) Coarse
- 50g (2oz) Dry Juniper Berries, crushed
- 1 Onion, finely minced
tsp Ground Allspice
- 4 tsp Ground Black Pepper
- 3 tsp Ground Cloves
tsp Ground Ginger
- 1 tsp Ground Mace
- 1 tsp Ground Nutmeg
- 3 Bay
leaves, finely minced
- Fresh Thyme, finely chopped
- ½ oz Saltpetre
- 1 Onion, stuck with cloves
- 1 Small Turnip
- 2 Carrots
- 2 Sprigs of Thyme
- 2 Bay Leaves
- 6-8 Cloves
- 1 Small
- Freshly Ground Pepper
- Combine the dried spices in a bowl, add the onion, fresh thyme, salt, sugar
and saltpetre mixing well.
- Rub the tongue thoroughly with the mixture and
place in a large ceramic dish.
- Cover and place the bowl in a fridge or cold
place for 10-14 days, rubbing in the spice and turning the tongue once a day.
- The longer the tongue is cured, the stronger the flavour will be.
ready, wash the tongue.
- Place in a deep pan of cold water, add all of the
simmering stock ingredients.
- Bring to the boil and simmer for 2-3 hours or
until cooked and the small bones at the base can be easily pulled out.
tongue is ready when it feels tender when tested with a skewer.
- While still
warm, skin the tongue and trim the root to remove any gristle or bones.
it lengthwise on a board, skewering both ends.
- When cold, the skewers can be
removed and the tongue will remain in shape, enabling it to be carved at right
Alternatively, the tongue can be pressed:
- Roll the tongue to fit into a
cake tin, it should be a tight fit.
- Cover the tongue with a plate, stand a
heavy weight on top.
- Leave in a cool place for 12 hours.
- Run a knife
around the edge to free the tongue.
- Transfer to a serving plate, serve