{"id":6679,"date":"2014-08-22T12:43:11","date_gmt":"2014-08-22T11:43:11","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=6679"},"modified":"2014-08-22T13:28:18","modified_gmt":"2014-08-22T12:28:18","slug":"tongue-and-roast-beetroot-salad-with-a-balsamic-dressing","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/6679\/tongue-and-roast-beetroot-salad-with-a-balsamic-dressing\/","title":{"rendered":"James Whelan Butchers: Tongue and Roast Beetroot Salad with a Balsamic Dressing"},"content":{"rendered":"

\"tongue<\/a>Lots of people these days seem to be nostalgic for the ox tongue of their childhood, but few attempt to cook it. A whole ox tongue does look rather terrifying, admittedly, but we think it\u2019s worth the effort. Brining the tongue before you cook it gives the meat great flavour, but does turn it into almost a week-long project. You have been warned.\u00a0Tongue and Roast Beetroot Salad with a Balsamic Dress – Printer Friendly Download<\/a><\/strong><\/p>\n

Ingredients:<\/h2>\n
    \n
  • 1 ox tongue<\/li>\n<\/ul>\n

    For the brine:<\/p>\n

      \n
    • 100 g sea salt<\/li>\n
    • 2 tablespoons black peppercorns<\/li>\n
    • 1 tablespoon whole cloves<\/li>\n
    • 3 fresh bay leaves<\/li>\n
    • 3\/4 teaspoon curing salt (this is for colour\u00a0rather than flavour and can be omitted)<\/li>\n<\/ul>\n

      To cook the tongue:<\/p>\n

        \n
      • 1 carrot, chopped<\/li>\n
      • 1 onion, chopped<\/li>\n
      • 1 stick celery, chopped<\/li>\n
      • handful of parsley stalks<\/li>\n
      • 6 black peppercorns<\/li>\n
      • flaky sea salt<\/li>\n
      • 3 eggs<\/li>\n
      • 100 g plain flour<\/li>\n
      • 250 g panko breadcrumbs<\/li>\n
      • 1 litre vegetable oil<\/li>\n
      • for the salad:<\/li>\n
      • 8 medium beetroots roasted (see page 115)<\/li>\n
      • 300 g mixed leaves<\/li>\n
      • extra virgin olive oil<\/li>\n
      • aged balsamic vinegar<\/li>\n<\/ul>\n

        To Cook:<\/h2>\n

        In a large saucepan, combine the salt, peppercorns, cloves, and bay leaves in a litre of water.\u00a0Bring to the boil and stir until the salt has dissolved. Remove from the heat and add 2 litres of\u00a0cold water. Leave to cool.\u00a0Place the tongue in a large bowl and cover with the brine. Place in the fridge, covered, for\u00a0five days, turning once.\u00a0Remove the tongue from the brine, rinse well, put in a large pot and cover with water. Bring\u00a0to the boil and discard the water. Cover with fresh water and bring to the boil again, and add\u00a0the carrot, onion, celery and parsley stalks, peppercorns and a large pinch of flaky sea salt.\u00a0Simmer gently until tender but not falling apart, about 4 to 5 hours.\u00a0Remove the tongue from the cooking liquid but retain the liquid. When the tongue is cool\u00a0enough to handle, strip it of its skin and any unsavoury-looking bits. Return the tongue to the\u00a0cooking liquid to cool. When it has reached room temperature, place it in a bowl in the fridge,\u00a0with a weight on top of it to press it down, for 24 hours.\u00a0Prepare the roasted beetroots.\u00a0Whisk the eggs and place in a shallow bowl. Prepare separate bowls for the flour and\u00a0breadcrumbs. Slice the tongue into slices about 1\/2 cm thick. Heat the vegetable oil to 190 C in a\u00a0deep fat fryer.\u00a0Dip the slices of tongue first into the flour, then the egg, then the breadcrumbs. Fry in the\u00a0hot oil until golden brown and hot through. Drain on kitchen paper.\u00a0Dress the leaves and roasted beetroots with olive oil and a little flaky sea salt and divide\u00a0between six plates. Place the slices of fried tongue on each plate and top with a drizzle of aged\u00a0balsamic vinegar.<\/p>\n","protected":false},"excerpt":{"rendered":"

        Lots of people these days seem to be nostalgic for the ox tongue of their childhood, but few attempt to cook it. A whole ox tongue does look rather terrifying, admittedly, but we think it\u2019s worth the effort. Brining the tongue before you cook it gives the meat great flavour, but does turn it into […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6,5],"tags":[772,48,771,47],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n