Smoked Ox Tongue Recipe with Pickles - Great British Chefs

Ingredients

• 2 ox tongues, fresh
• 1l water
• 80g of salt
• Dijon mustard, enough to liberally coat the tongues
• 2 carrots, cut into chunks
• 1 head of celery, cut into chunks
• 2 onions, quartered
• 1 sprig of thyme
• 500ml of beef stock, or 1.5l if not using sous vide equipment
• 250g of sugar
• 250g of white wine vinegar
• 250g of water
• 1 star anise
• 2 large carrots
• 2 red onions
• 1 courgette
• 2 bunches of radishes
• 200g of fresh peas
• 100ml of cream
• salt
• pepper
• 160g of peas
• 50g of butter
• 50g of water