Organic Ox Tongue

If you've only ever seen tongue in its sliced form on the cold meat counter, a whole one might be a little bit intimidating. But persevere: you'll definitely be very pleasantly surprised. Ox tongue is a frugal cut, but that's not its only merit – it's also divinely tender with a yielding, open texture and delicate flavour. Perfect for cold cuts (of which you'll get a lot from one tongue), it's a favourite ingredient in many Asian cuisines.

Good To Know

Previously Frozen

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritional values per 100g: 

Calories: 260 kcal / 1085 kJ
Fat: 22g
(of which Saturates 9g)
Carbohydrates: 0g
(of which Sugars 0g)
Fibre 0g
Protein: 16g
Salt: 0.2g

How To Store

Our Ox Tongue is sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery). 

Our Farms & Suppliers

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

We recommend:

Grilled Beef Tongue Recipe

Ingredients:

• 1 beef tongue 
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon soy sauce
• Juice of 1 lemon
• Salt and freshly ground black pepper

Instructions:

1. Prepare the Beef Tongue:

   • Clean: Rinse the beef tongue under cold water.
   • Simmer: Place the tongue in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 2-3 hours until tender. Skim off any foam that rises to the surface. The tongue is done when it is easily pierced with a fork.
   • Peel: Remove the tongue from the pot and let it cool slightly. Once cool enough to handle, peel off the tough outer skin. Set aside.

2. Prepare the Marinade:

   • Mix Marinade: In a small bowl, combine the olive oil, minced garlic, paprika, ground cumin, dried oregano, soy sauce, lemon juice, salt, and pepper. Mix well.

3. Marinate the Tongue:

   • Apply Marinade: Cut the cooked and peeled tongue into slices or chunks. Coat the slices with the marinade, making sure they are well covered. Marinate for at least 30 minutes, or up to 4 hours for more flavour.

4. Cook the Tongue:

   • Preheat Grill or Pan: Preheat a grill or grill pan over medium-high heat.
   • Grill: Remove the tongue slices from the marinade and grill for about 2-3 minutes per side, or until you achieve a nice char and the edges are crisp. If using a grill pan, you can get similar results by searing the tongue over medium-high heat.

5. Serve:

   • Rest: Allow the grilled tongue to rest for a few minutes before serving.
   • Garnish (Optional): Garnish with fresh herbs like cilantro or parsley, and serve with your favourite sides such as grilled vegetables, rice, or a fresh salad.
6. Enjoy: Your flavourful grilled beef tongue!