Ox Tongue

• Rich, traditional beef flavour
• Becomes tender with slow cooking
• Excellent served hot or cold
• A great way to make use of more of the animal

Ox tongue is best cooked slowly and gently until completely tender.

It works particularly well:

• Simmered slowly in stock with vegetables and herbs
• Braised
• Sliced and served warm with mash and vegetables
• Served cold in sandwiches
• Added to cold platters
• Sliced and lightly fried after cooking

Once tender, remove the outer skin while the tongue is still warm, then slice or allow to cool depending on how you plan to serve it.

Your order may arrive chilled or frozen, depending on availability. If chilled, please keep refrigerated and enjoy by the use-by date shown on the label.

If frozen, transfer to the freezer or allow to defrost slowly in the fridge. If your beef arrives partially defrosted, keep refrigerated and enjoy within 24 hours.