Cooking ox tongue?

[Phred]

G'day mates,

Our local second-tier supermarket has had some pickled (i.e. corned)
ox tongues in stock lately.

I've never tried cooking the things, but decided to buy one anyway (at
$3.49/kg they're somewhat cheaper than most cuts :-).

My "plan" was to cook it like I do corned beef (brisket or
silverside), but then started to wonder if there are better ways.

Anyone care to share their favourite recipe for cooking ox tongue,
please?

TIA.

Cheers, Phred.

[AusWendy]

Post by Phred
G'day mates,
Our local second-tier supermarket has had some pickled (i.e. corned)
ox tongues in stock lately.
I've never tried cooking the things, but decided to buy one anyway (at
$3.49/kg they're somewhat cheaper than most cuts :-).
My "plan" was to cook it like I do corned beef (brisket or
silverside), but then started to wonder if there are better ways.
Anyone care to share their favourite recipe for cooking ox tongue,
please?
TIA.

I cook it like silverside. I give it a good rinse and put it in a pot with
just water. I bring it to the boil and let it simmer for a couple of hours.
I usually have to top the water up a couple of times. When it's cooked I
let it cool enough to peel the outer "skin" off it.

Most of the time I "press" it but not always. When I press it I just put it
in a bowl with a lid and then place something heavy on it (couple of cans of
say baked beans etc) and put it in the fridge over night.

I love tongue sandwiches lol. They are yummo on fresh white bread with say
relish :)

Aus Wendy

[Phred]

Post by AusWendy

Post by Phred
Our local second-tier supermarket has had some pickled (i.e. corned)
ox tongues in stock lately.
I've never tried cooking the things, but decided to buy one anyway (at
$3.49/kg they're somewhat cheaper than most cuts :-).

[...]

Post by AusWendy

Post by Phred
Anyone care to share their favourite recipe for cooking ox tongue,
please?

I cook it like silverside. I give it a good rinse and put it in a pot with
just water. I bring it to the boil and let it simmer for a couple of hours.
I usually have to top the water up a couple of times. When it's cooked I
let it cool enough to peel the outer "skin" off it.
Most of the time I "press" it but not always. When I press it I just put it
in a bowl with a lid and then place something heavy on it (couple of cans of
say baked beans etc) and put it in the fridge over night.
I love tongue sandwiches lol. They are yummo on fresh white bread with say
relish :)

Thanks for the reply, Wendy. That's pretty much what I was planning
to do. (I still have an old "corned beef" press which would have been
good for pressing tongue too -- it was probably really a tongue press
anyway, and also good for braun -- but it now leaks and I've been
trying to get a new one for the past 10 years or so without luck.)

However, I'm now thinking more along the lines of Victor's recipe
suggestion. Did you see it? ( It was not crossposted from RFC.) It
has a few extra bits in it that I haven't previously used with corned
silverside or brisket.

Cheers, Phred.

[Mike....]

Following up to Phred

Post by Phred
Anyone care to share their favourite recipe for cooking ox tongue,
please?

never had pickled but i can tell you non pickled goes very well with (non
pickled) beetroot.