Cold Pressed Ox Tongue

• ox tongue↗2 -3 kg

  salted

• carrots↗2

  halved

• onions↗2

  halved

• celery↗1

  cut into chunks

• bouquet garni1
• peppercorns↗8 -10

  8-10

Step-by-step instructions

1. 1

   Soak the ox tongue in cold water for 24 hours, changing the water occasional, wash and drain.

2. 2

   Place the tongue into a large sauspan, cover with water, bring to the boil, skim the surface as needed.

3. 3

   add the remaining ingredieds.

4. 4

   Cover and simmer gently for 4 hours, or until cooked and the small bones at the base can be easily pulled out.

5. 5

   Remove from the heat and allow the tongue to cool in the liquid.

6. 6

   While the tongue is still warm, remove from liquid and strain, transfer to a board.

7. 7

   Remove the skin, trimthe root to remove any gristle or bones.

8. 8

   roll the tongue to fit into a 20cm[8inch] cake tin, or smaller it needs to be a tight fit.

9. 9

   Cover the tongue with a plate, and stand a heavy weight on top.

10. 10

    leave to cool for 12 hours.

11. 11

    Run a knife around the edge to free the tongue.

12. 12

    Transfer to a serving plate, serve thinly sliced.