Smoked Ox Tongue Recipe with Pickles
This beautiful smoked ox tongue recipe from Michael Bremner is served with a host of pickled vegetables, fresh peas and a verdant pea purée.
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Cooking tools:
- Vacuum sealer
- Vacuum bag
- Mason jar
- Saucepan
- Stove
- Chef's knife
- Cutting board
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
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