Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Ox Tongue with port jelly

Serves 12

Ingredients

1 salted tongue
2 onions, finely chopped
2 cloves
1 clove of garlic, whole
1 stick of celery, finely chopped
1 carrot, finely chopped
2 large sprigs parsley
1 sprig fresh rosemary
4 pepper corns
1 tsp coriander seeds
Water

For the port jelly:
600ml/1 pt port
2 tbsp cooking liquor from the tongue
Juice of half a lemon
4 leaves of gelatine/1 sachet gelatine powder

Method

• Usually there is no need to soak a tongue before cooking as they are less salty than they used to be. If you disagree, soak the tongue over night in cold water.
• Place the tongue along with the other flavouring ingredients in a large pot and fill with water so that the tongue is well covered.
• Bring to the boil and then simmer gently for 3½-4 hours. Test the tongue with a knife to see if it is tender, if not cook for longer, replenishing the water as necessary.
• Remove the tongue from the water, setting aside a little of the cooking liquor for the jelly. Wearing rubber gloves, remove the thick skin from the tongue and the gristle from the centre.

N.B. The tongue can be eaten hot at this stage. Serve thinly sliced with a light parsley or caper sauce.

• Curl the tongue around itself and squeeze into a small soufflé dish or pudding bowl so that it fits snugly.
• Gently heat the port with the cooking liquor and add the gelatine. Stir until the gelatine has completely dissolved. Add lemon juice to taste and pass through a sieve. Pour a few tbsp of this over the tongue. Pour the rest into a very shallow dish, cover and leave to set in the fridge over night. Find a small plate that will fit on top of the tongue and place something heavy on top of it to press it down. Leave over night in a very cool place.