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Meat

Ox Tongue in Caper Sauce

I’m always pleased to find beef tongue at the butcher shop and the result of hours of slow cooking in well worth while. This past weekend a group of us got together to do some serious cooking and we had a feast. We prepared various offal dishes and here is the recipe for tongue in caper sauce. Serve it with mashed potatoes and a selection of lightly cooked vegetables.

Method

  1. Leave the tongue overnight standing on salted water; rinse and cook for 10 minutes in boiling water. Let it drain and put it back into a clean saucepan.
  2. Stick the cloves into the onion; clean and prepare the vegetables and chop roughly. Add the vegetables and herbs to the tongue and cover with water. Simmer for 3 hours until the tongue is meltingly soft.
  3. Prepare the sauce. Remove 600 ml of the cooking liquid and strain. Allow to cool.
  4. Melt the butter in a saucepan and add the flour, stirring all the time. Gradually add the stock and stir until you have a smooth sauce. Simmer for 20 minutes, stirring from time to time.
  5. Add the drained capers and chopped gherkins and season well with salt and ground black pepper.
  6. Remove the skin and any nasty bits from the tongue and cut into slices. Place the tongue into a serving dish and keep warm.
  7. Add the parsley to the sauce and pour the sauce over the tongue. Serve at once.