tongue has an amazing texture and a wonderful buttery flavour… this devil sauce is red, sharp and so hot that it evokes the fires of hell ( and purgatory when you go to the bathroom the next day to pay for your sinful pleasures!!!)
serve this luscious offal with mash and garnish with little chillies that you have roasted....
Yield: 4
Ingredients
- 1 large ox tongue (fresh, not pickled)
- 1 small carrot, peeled
- 1 small onion, peeled
- 1 bouquet garni
- 3 garlic cloves, smashed
- 80ml of the tongue cooking stock
- 1 x 400g tin whole peeled tomatoes
- 1T crushed garlic
- 2T red, hot chillies, chopped
- 1T english mustard
- 3T red wine vinegar
- 2 small shallots, peeled and finely chopped
- 40g butter
- a little olive oil, salt and pepper
- 1 small bunch chives, snipped to garnish
Cooking Directions
- place the ox tongue, carrot,onion, garlic, and bouquet garni in a fairly large pot, cover with cold water, do not add salt
- start cooking from cold, bring to the boil then simmer with a lid on for 2 and a half hour, the tongue will be cooked when the blade of a knife slides easily through it
- remove the tongue from the liquid and allow to cool, keep the cooking liquid
- when cooled enough to hold with your hands, peel the tongue, the skin should give like that of a ripe avo, and return the peeled tongue to the liquid
- while the tongue is cooking, bring the shallots and vinegar to the boil in a small pan until all the vinegar has evaporated, the keep aside
- to make the sauce,fry the garlic and chilli in a large sauce pot with a little olive oil, when it becomes fragrant,add the whole peeled tomatoes and 80ml of the tongue\\\\\\\'s stock
- simmer this with the lid off and reduce by a third
- add the mustard and the shallots/vinegar reduction and crush with a hand blender
- just before serving, whisk in the butter and check the seasoning
- to serve, simply slice the tongue and cover with the sauce