Ox Tongue, Raw Each

Raw Ox Tongue is a whole ox tongue, raw and uncooked,

About Raw 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 Raw 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, tongue is one of the most economical and rewarding of all offal cuts to master.

How to Cook Raw Ox Tongue

To get the very best from it:

• Salt overnight in a brine of salt, sugar, bay, cloves and peppercorns for the fullest flavour.
• Simmer in salted water with aromatics for 3 to 3.5 hours until a skewer passes through easily.
• Furthermore, peel the skin while still hot and press under weights in a bowl or terrine mould.
• Additionally, serve cold in thin slices with pickles, mustard and good bread as a classic pressed tongue.

Perfect Pairings

This product pairs beautifully with:

• Good mustard, cornichons and pickled vegetables as the classic accompaniment
• Good bread or rye for a classic open-faced tongue sandwich
• A sharp vinaigrette or a gribiche sauce alongside
• A glass of Claret, Rioja or a classic British real ale alongside

Storage: Keep refrigerated and use within 3 days of delivery. Furthermore, tongue can be frozen for up to 3 months after initial cooking. However, always cook tongue thoroughly before any further preparation. Delivered fresh and ready to prepare.

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.