-Modern British-

Ox tongue and cheek

Ingredients

    3 ox cheeks (remove sinew)

    1 ox tongue

    300g calf's liver (remove sinew)

    4 rashers of streaky bacon

    600ml red wine

    400ml veal stock

    1 onion

    3 sticks celery (keep 1 back to go through beans)

    3 carrots ((keep 1 back to go through beans)

    1 leek

    5 sprigs thyme

    2 sprigs rosemary

    2 bay leaves

    4 garlic cloves

    1 can of tinned cooked white beans

    100g butter

    10 banana shallots

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Main serves 6

Try your hand at this autumnal dish from head chef Scott Galloway, of The King William pub in Bath

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1.

Braising the meat ox tongue and cheek would be best stated the day before. 

Start by preheating the oven to 150C; place a deep roasting tray on the hob to warm. Add some cooking oil to the tray. Season the ox cheeks well, add to the tray and colour them up on both sides.

Then add the chopped onion, carrots, celery, leek, thyme, rosemary, bay leaf and garlic. Sauté the vegetables in the tray with the cheeks until they also start to colour.

Add the red wine and reduce by one-third before adding the veal stock and ox tongue. Cover with water and tinfoil the tray, place in oven for 5 hours. The meat should be soft and fall apart with little force.

2.

Preparing the cooked meat and sauce

Once the meat has been braised remove from the liquid and allow to cool. Strain the liquid through a sieve into a pot. Allow cooling slightly so the fat rises to the surface and remove using a ladle. Once the fat has been removed place the pot back on the hob on a medium to high heat and reduce by two-thirds, or until the liquid has started to thicken to a sauce consistency. Strain one more time and place on the side for later.

Now the cheeks have cooled pull the meat apart into big chunks in a bowl and season. Line a bread tin with cling film and add the meat to it pressing it down. Fold the cling in on top of the meat, place another bread tin of similar size or slightly smaller on top and put in the fridge with a heavy weight on top to press it down. 

To prepare the cooked tongue, remove the hard outer skin and any sinew. Break the tongue meat down again into another bowl and season. Roll some cling film out on the table and place the meat on top in a line. Start to fold it over on itself and roll up into a tight sausage shape. Tie both ends and place it into the fridge for later.

3.

Confit shallots

Leave the skin on eight of the shallots and place in some tinfoil with thyme, rosemary, garlic and some olive oil or duck fat if you have some. Wrap the tin foil up and place in the oven at 150C for 40 minutes or until the shallots are soft all the way through.

Remove from the oven, allow to cool then split down the middle and remove the skins. On serving, these are best warmed through in some foamy butter.

4.

Shallot rings

These are best cooked in a fryer but a shallow frying pan of oil will do. Slice the 2 remaining shallots down into rings. Dust in milk then flour, repeating this three times before frying. 

Calf’s liver and beans

Roughly chop the liver, bacon, carrot and celery into small pieces. Warm up a frying pan with a little oil, add the bacon and liver and cook until golden brown in colour.

Then add the carrots, celery and white beans until warm. Now pour over half the sauce bring to the boil and add in the butter. This is best done just before serving.

5.

Warming the tongue and cheek Remove the cheek from the bread tin and cut into portion sizes to place in an oven safe frying pan or roasting tray and cover with the remainder of the sauce. Place in the oven uncovered at 180C. At regular intervals of about 5 minutes open the oven and pour the sauce over each piece of cheek until nice and sticky. Once most of the sauce has reduced remove from oven and serve. The tongue can be cut into slices and pan-fried. Now you can assemble your dish, open a bottle of red wine and relax!

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