COLD PRESSED OX TONGUE
Steps:
- Soak the ox tongue in cold water for 24 hours, changing the water occasional, wash and drain. Place the tongue into a large saucepan, cover with water, bring to the boil, skim the surface as needed. Add the remaining ingredients. Cover and simmer gently for 4 hours, or until cooked and the small bones at the base can be easily pulled out. Remove from the heat and allow the tongue to cool in the liquid. When the liquid is cold, remove the tongue, drain and transfer to a board. Remove the skin, trim the root to remove any gristle or bones. Roll the tongue to fit into a 20cm (8 inch) cake tin, it should be a tight fit. Cover the tongue with a plate, stand a heavy weight on top. Leave in a cool place for 12 hours. Run a knife around the edge to free the tongue. Transfer to a serving plate, serve thinly sliced.
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