Ox Tongue with Tuna Sauce

Cook Time 3-4 hours

Servings 4


1 ox tongue

1 carrot, roughly chopped

1 brown onion, quartered

1 garlic head, halved

1 stick celery, roughly chopped

1 leek, roughly chopped

5 bay leaf, crushed

1 tsp white peppercorn

2 star anise

5L water

1L dry white wine

2 tbsp salt

For the sauce

25g cornichons

25g pickled carrots

50g sardines in oil (drained)

50g tuna in oil (drained)

20g baby capers

300g whole egg mayonnaise

50ml cream

60g lemon (juice and zest)

30g salt

3 sprigs parsley

To garnish

Fried baby capers

Pickled white anchovies

Sliced chives


In a large pot bring all ingredients to the boil except the tongue. Reduce the heat and add the tongue making sure it is completely covered with the stock. Simmer (without boiling) for at least 3-4 hours adding liquid if needed – if using a pressure cooker cook for only 45 minutes. Let it rest in the liquid until it is room temperature.

For the sauce, blend all ingredients in thermo or blender until smooth.

Peel the outside skin of tongue, slice into 1cm thick medallions and fry in a hot pan with a little oil until golden on both sides.

Place the meat on a plate, drizzle generously with the sauce, and garnish with chives, pinch of salt, olive oil, anchovies and fried capers.


Ox Tripe Provençale


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