Yes, an unusual protein but it is a real delicacy.
1 ox tongue
3 bay leaves
1 teaspoon black peppercorns
150g light cooking cream (lactose free)
3 cloves garlic, minced
1 tablespoon horseradish
Salt and white ground pepper
1. Cook the tongue covered in boiling salted water for 35 minutes. Place the meat in cold water. Clean the skin on the tongue and slice into about 5mm.
2. Strain stock and save about 500ml. In a clean pot, combine bay leaves, pepper, salt, and 3/4 of the saved stock. Stack meat pieces in the pot and slowly cook for 1 hour.
3. In a deep frying pan combine the remaining stock, cream, garlic, horseradish, salt and pepper. Heat through whilst constantly mixing. Transfer meat pieces into the cream mixture and slow-cook for another hour. Mix periodically if not all pieces are covered in cream.
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