Ox Tongue in Cider Sauce with Oyster Mushrooms and Tagliatelle

Updated: Oct 18, 2019

A tasty destiny for a tongue that got lost in my cuisine.

I honoured the ox’s noble part with the best ingredients and a lovely Normandy hard cider!

Ox tong has almost disappeared in our modern cuisine, and it is true that most people have forgotten how to cook this part of the cow.

It’s such a pity; when I think about the flavors and texture and all you can do with a tongue. But let’s not get to imaginative and start cooking!

Ingredients: 4 persons

1 big ox or beef tongue (or two smaller ones), 1 pound of oyster mushrooms, Pasta tagliatelle (or any side dish you like), 1 garlic bulb, ½ cup of diced smoked bacon, 2 tbsp course sea salt, 1 tbsp black peppercorns.

Cider sauce;

2 to 3 bell peppers, 6cm of ginger, 1 bunch of parsley, 1 bunch of spring onions, 1 bottle of hard cider, ½ cup of beef or brown stock powder, ½ cup of green peppercorns, 3 tbsp olive oil, 2 tbsp caraway seeds, 10 cloves, 1 tbsp garlic powder (for the sauce, optional)

Salt and pepper

Clean the vegetables and the ox tongue in cold water.

Clean the oyster mushrooms with a dry brush, if you clean them in water, they will absorb a lot of humidity and risk to be soggy when you fry them. The best way to clean most type of mushrooms is simply a dry brush.

Take a large cooking pan and add the garlic, cloves, ginger, black peppercorns, 2 tbsp course sea salt, and a few of the spring onions.

Cut the stems of the parsley and add to the pan, then put the ox tongue on top and fill with enough water.

Take the pan to the boiling point (high heat) then lower the heat to the minimum and let simmer for two hours (low boil).

Chop the spring onion greens and reserve for the plating.

Slice the rest of the onions, the bell peppers and chop the parsley.

Pour half of the hard cider in a bowl; add the green peppercorns, the caraway seeds and reserve for ½ hour.

Pour a few tablespoons of olive oil in the skillet (medium heat).

Increase the heat and fry the onions and bell peppers golden brown (5 to 6 minutes).

Add the bowl of cider and spices (peppercorns, caraway seeds), lower the heat and let simmer for 4 to 5 minutes.

Add the rest of the cider, this lowers the temperature so you can easily add and mix the brown stock powder.

Let simmer for 10 minutes and let the sauce rest.

Check out the ox tongue after 2 hours with a fork, if the tong is soft put the tongue in cold water for five minutes, this makes it easier to peel the tongue!

Peel the thin skin of the tongue; this is very easy to do at this point.

Slice the tongue from top to bottom, the thickness is how you prefer it and keep warm.

Take a dry frying pan (between medium and high heat), add the bacon and when the fat releases, add the mushrooms. Increase the heat to the maximum and fry golden brown (4 to 5 minutes)

Cook the pasta (tagliatelle)

Warm up the sauce on low heat.

Serve the sauce over the ox tongue and the mushrooms on the pasta.

Bon Appetite my Gourmet Friends!


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© 2018 Wessel Woortman

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