Ox Tongue, Pickled Each

Pickled Ox Tongue is a whole ox tongue, already pickled and cured,

About Pickled Ox Tongue

We source our offal and speciality cuts from the same small farms and carefully selected suppliers that provide our prime cuts. In particular, quality matters as much for offal as for any other part of the animal. As a result, the freshness, sourcing and handling of these ingredients makes a significant difference to the finished dish. Furthermore, offal from well-raised animals on a natural diet has a cleaner, more delicate flavour than that from intensively reared alternatives. However, offal is among the most perishable of all fresh ingredients. In particular, freshness is the single most important quality indicator for liver, kidney and heart. Additionally, using the whole animal is both ethical and gastronomically rewarding. That commitment to whole-animal cooking drives every sourcing decision we make. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Pickled Ox Tongue From Us

Cooking offal and speciality cuts rewards those willing to learn a few key techniques. In contrast to prime cuts, offal requires a more specific approach but almost always rewards simplicity. As a result, the finest offal preparations are often the quickest. Furthermore, liver, kidney and heart all suit high heat and brief cooking. However, overcooking is the single most common mistake with all offal. In particular, liver and kidney should be pink at the centre when served. Moreover, tongue, brain and sweetbreads need longer, gentler preparation before their final cooking. Additionally, bones and suet are the foundations of the most profound stocks and pastries available to any cook. That breadth of application is what makes this category so rewarding for the curious cook. In particular, the pickled format is the most practical and reliable way to approach ox tongue cookery.

How to Cook Pickled Ox Tongue

To get the very best from it:

• Rinse and place in a large pan of cold water, bring to a boil and change the water to remove excess salt.
• Simmer in fresh cold water with aromatics for 2.5 to 3 hours until completely tender.
• Furthermore, peel the skin while still warm and press under weights in a terrine mould.
• Additionally, serve cold in thin slices with English mustard and pickles for a classic British preparation.

Perfect Pairings

This product pairs beautifully with:

• English mustard, pickled onions and cornichons – the most traditional accompaniment
• Good bread or rye for a classic open-faced sandwich
• Beetroot salad, watercress and a sharp dressing alongside
• A glass of Claret, a classic British real ale or a dry Sherry alongside

Storage: Keep refrigerated and use within 5 days of opening. The pickling extends shelf life considerably compared to raw tongue. Furthermore, the pickled tongue is fully cooked and ready to slice. Delivered ready to serve.

However you cook it, this product brings a depth and character that rewards adventurous cooking and a respect for the whole animal. Moreover, the finest cooking has always celebrated these ingredients.