Ox Tongue with Celeriac Slaw and Marmite Bread
Sous vide ox tongue served with celeriac coleslaw, beetroot syrup and toasted Marmite bread.
🍳 Cook: 48 min
Ingredients
| 1 | ox tongue | |
| 250 g | Demerara sugar | |
| 360 g | rock salt | |
| 1 tsp | 5 ml | black peppercorns |
| 1 tsp | 5 ml | juniper berries |
| 3 | bay leaves | |
| 2 sprigs | fresh thyme | |
| 25 g | saltpetre | |
| 2.5 l | water | |
| 430 g | flour | |
| 12 g | salt | |
| 20 g | fresh yeast | |
| 125 g | Marmite | |
| 210 ml | water, warm | |
| 500 ml | beetroot juice | |
| 1/2 | celeriac, finely sliced | |
| 1 | kohlrabi, finely sliced | |
| 1 | Granny Smith apple, finely sliced | |
| 1 tbsp | 15 ml | mayonnaise |
| 1 tsp | 5 ml | chopped chives |
| 1 tsp | 5 ml | chopped parsley |
| 1 tsp | 5 ml | shallots, finely chopped |
| — | juice of half a lemon | |
| — | salt | |
| — | rapeseed oil, for frying | |
| 1 handful | radicchio | |
| 1 handful | baby cress |
Instructions
- Begin with brining the ox tongue before cooking. Combine all of the brine ingredients (except for the tongue) — 250g Demerara sugar, 360g rock salt, 1 tsp black peppercorns, 1 tsp juniper berries, 3 bay leaves, 2 sprigs fresh thyme, 25g saltpetre, 2.5l water — in a large pan and place over a medium heat. Bring to the boil then allow to cool.
- Strain the cooled liquor to remove the flavourings, then submerge the tongue and leave to brine in the fridge for 3 days.
- After this time, preheat a water bath to 64°C.
- Drain the tongue and rinse thoroughly in clean water. Seal in a vacuum bag and cook in the water bath for 48 hours.
- Remove from the water bath and allow to cool for 10 minutes before peeling off the skin while the tongue is still warm.
- Lay the tongue out flat on a baking tray and cover with a second tray. Place a weight on top and leave the tongue to press in the fridge overnight.
- At the same time, prepare the Marmite bread. Place all of the bread ingredients (430g flour, 12g salt, 20g fresh yeast, 125g Marmite, 210ml warm water) in the bowl of a food mixer fitted with a dough hook. Mix together for 5–6 minutes until fully kneaded, then leave the dough to prove overnight in the fridge.
- On the day of serving, remove the Marmite dough from the fridge and shape into a thin loaf – a log shape about 3cm thick. Place on a baking tray, cover loosely and leave to prove for another 2 hours.
- Meanwhile, place the 500ml beetroot juice in a small pan over a medium heat. Allow to simmer gently, stirring occasionally, for 20 minutes, or until reduced to a thick, sticky syrup. Set aside until ready to serve.
- For the coleslaw, place the sliced celeriac and kohlrabi in a colander over a large bowl. Sprinkle with a good pinch of salt and leave to drain for 1 hour.
- Squeeze out as much excess moisture from the vegetables as possible, then transfer to a clean bowl with the remaining coleslaw ingredients (Granny Smith apple, mayonnaise, chives, parsley, shallots, lemon juice) and mix together well. Reserve in the fridge until ready to serve.
- Preheat the oven to 210°C/gas mark 6.5.
- Once proved, bake the Marmite bread for 20 minutes in the oven until the crust is nicely browned. Allow to cool slightly on a wire rack before cutting into slices.
- Just before serving, remove the pressed tongue from the fridge and cut into individual portions. Place a large frying pan over a medium heat with a little rapeseed oil and fry the tongue pieces for a few minutes on each side until crisp and heated through.
- Lightly toast the bread slices then cut into cubes ready to serve. Swirl some of the sticky beetroot syrup over each serving plate, then top with the tongue portions, toast cubes and a mound of celeriac coleslaw.
- Garnish with a mixture of radicchio and cress leaves to serve.