Delicious Ox Tongue Recipe With Beetroot & Horseradish
Try this ox tongue recipe for a delicious introduction to beef offal. Poached and seared to perfection with a rich brown crust, served alongside slightly pickle
Ingredients
- 800g Ox Tongue
- 2 carrots, peeled and halved
- 1 star anise
- 3 whole cloves
- 3 fresh bay leaves
- 3 black peppercorns
- 3 juniper berries
- ½ bunch fresh dill
- 5 beetroots
- 100ml white wine vinegar
- 2 fresh bay leaves
- 2 tbsp. crème fraîche
- ½ bunch fresh dill, leaves removed from stalks
- 1 tbsp. capers, roughly chopped
- Dijon mustard
- 1 egg, hard-boiled and peeled
- fresh horseradish
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