for 4 people

To prepare

1	Ox tongue (approx. 600 g), ordered in advance from the butcher
	water

Tongue

1 tbsp	olive oil
1	onion, cut into wedges
200 g	carrots, cut into cubes
100 g	celeriac, cut into cubes
2	bay leaves
1 tsp	peppercorn, crushed
2 ½ litre	water
3 tsp	salt

To serve

1	organic lemon, use grated zest reserved 2 tbsp of juice
2 tbsp	capers
2 cm	horseradish, finely grated

How it's done

To prepare

Rinse the tongue under cold water, place in a pan. Pour in water until the tongue is completely covered, bring to the boil. Remove the tongue and set aside. Pour away the water, clean the pan.

Tongue

Heat the oil in the same pan. Add the onion to the pan along with all the other ingredients up to and including the pepper, sauté for approx. 5 mins. Pour in the water, bring to the boil. Reduce the heat, add salt, add the tongue and leave to simmer just below boiling point for about 2½ hours. Remove the tongue from the stock and allow to cool a little.

To serve

Score the tongue, peel off the skin, slice across the grain, arrange on plates. Bring the stock to the boil again, spoon a little of it with the vegetables over the meat. Scatter lemon zest and all remaining ingredients on top, serve.

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