Cold Pressed Ox Tongue

• 2 -3 kg salted ox tongue
• 2 carrots, halved
• 2 onions, halved
• 1 stalk celery, cut into chunks
• 1 bouquet garni
• 8 -10 peppercorns

1. Soak the ox tongue in cold water for 24 hours, changing the water occasional, wash and drain.
2. Place the tongue into a large sauspan, cover with water, bring to the boil, skim the surface as needed.
3. add the remaining ingredieds.
4. Cover and simmer gently for 4 hours, or until cooked and the small bones at the base can be easily pulled out.
5. Remove from the heat and allow the tongue to cool in the liquid.
6. While the tongue is still warm, remove from liquid and strain, transfer to a board.
7. Remove the skin, trimthe root to remove any gristle or bones.
8. roll the tongue to fit into a 20cm8inch cake tin, or smaller it needs to be a tight fit.
9. Cover the tongue with a plate, and stand a heavy weight on top.
10. leave to cool for 12 hours.
11. Run a knife around the edge to free the tongue.
12. Transfer to a serving plate, serve thinly sliced.

carrots, onions, celery, bouquet garni, peppercorns

Taken from www.food.com/recipe/cold-pressed-ox-tongue-106956 (may not work)