Name: Smoked ox tongue
Cook time: 180 min
Total time: 180 min
Yield: 1
Ingredients: 1 fresh ox tongue; 1/2 cup sea salt; 1/4 cup sugar; heaped pinch coriander seeds; heaped pinch fennel seeds; pinch chilli flakes; pinch caraway seeds; 1 cup mirepoix (diced onion, celery and carrot); pinch peppercorns; 2 bay leaves

Smoked ox tongue

I'm sorry to say our Western palate loves beef not wisely but too well. Curiously, however, the beefiest beef bits – generally filed under ox – are maligned. Here is my favourite ox tongue recipe. Part of a sustainable dining event by Taste and Lincoln University. Recipe by: Michael Smith, photography by: Jani Shepherd and styling by: Fiona Hugues.

Serves 1

Cook

Marinate

72H

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Ingredients

1 fresh ox tongue

1/2 cup sea salt

1/4 cup sugar

heaped pinch coriander seeds

heaped pinch fennel seeds

pinch chilli flakes

pinch caraway seeds

1 cup mirepoix (diced onion, celery and carrot)

pinch peppercorns

2 bay leaves

Method

1.Poke a couple dozen holes through the skin of the tongue. Combine salt, sugar and spices.

2.Place tongue in a large zip-lock bag and cover with the cure mix. Squeeze all the air out of the bag and seal fast, making sure no cure mix is in the seal.

3.Refrigerate for a few days, flipping every 12 hours.

4.Remove from the brine, rinse,dry and equilibrate the temperature of the tongue with the smoker. Cold smoke for 1-2 hours.

5.Put tongue snugly into a pan and cover with water, mirepoix,peppercorns, bay and more salt.Bring to boil, simmer for 2-3 hours.

6.When tender, leave to cool in the delicious broth for an hour or so, then peel and trim. Reserve broth for soup.

7.Serve ox tongue cold, or slice and sear on the barbecue.

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Ingredients

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