Sous vide ox tongue with celeriac slaw and Marmite bread
Item 1 of 1
- medium
- 8
- 2 hours
Ollie Moore creates a wonderful balance of flavour and texture with his delicate sous vide ox tongue recipe, pairing the robust meat with a fresh celeriac coleslaw. This balance is further enhanced with a sticky, sweet beetroot syrup and the savoury-salty bite of crisp Marmite bread croutons. Although the long preparation time for the tongue may appear daunting, brining and cooking slowly in a water bath will ensure perfectly tender meat.
First published in 2016
Ingredients
Metric
Imperial
Ox tongue
- 1 ox tongue
- 250g of Demerara sugar
- 360g of rock salt
- 1 tsp black peppercorns
- 1 tsp juniper berries
- 3 bay leaves
- 2 sprigs of fresh thyme
- 25g of saltpetre
- 2.5l water
Marmite bread
- 430g of flour
- 12g of salt
- 20g of fresh yeast
- 125g of Marmite
- 210ml of water, warm
Beetroot syrup
- 500ml of beetroot juice
Celeriac coleslaw
- 1/2 celeriac, finely sliced
- 1 kohlrabi, finely sliced
- 1 Granny Smith apple, finely sliced
- 1 tbsp of mayonnaise
- 1 tsp chopped chives
- 1 tsp chopped parsley
- 1 tsp shallots, finely chopped
- juice of half a lemon
- salt
To serve
- rapeseed oil, for frying
- 1 handful of radicchio
- 1 handful of baby cress
SAVE RECIPE
Equipment
- Water bath
- Vacuum bags
- Bar sealer
- Food mixer fitted with a dough hook
Method
1
Begin with brining the ox tongue before cooking. Combine all of the ingredients (except for the tongue) in a large pan and place over a medium heat. Bring to the boil then allow to cool
- 250g of Demerara sugar
- 360g of rock salt
- 1 tsp black peppercorns
- 1 tsp juniper berries
- 3 bay leaves
- 2 sprigs of fresh thyme
- 25g of saltpetre
- 2.5l water
2
Strain the cooled liquor to remove the flavourings then submerge the tongue and leave to brine in the fridge for 3 days
3
After this time, preheat a water bath to 64°C
4
Drain the tongue and rinse thoroughly in clean water. Seal in a vacuum bag and cook in the water bath for 48 hours
5
Remove from the water bath and allow to cool for 10 minutes before peeling off the skin while the tongue is still warm
6
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
7
At the same time, prepare the Marmite bread. Place all of the bread ingredients 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
- 430g of flour
- 12g of salt
- 20g of fresh yeast
- 125g of Marmite
- 210ml of water, warm
8
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
9
Meanwhile, place the beetroot juice in a small pan and place over a medium heat. Allow to simmer gently, stirring occasionally, for 20 minutes, or until the liquid has reduced down to a thick, sticky syrup. Set aside until ready to serve
- 500ml of beetroot juice
11
After this time, squeeze out as much excess moisture from the vegetables as possible then transfer to a clean bowl with the remaining coleslaw ingredients and mix together well. Reserve in the fridge until ready to serve
- 1 Granny Smith apple, finely sliced
- 1 tbsp of mayonnaise
- 1 tsp chopped chives
- 1 tsp chopped parsley
- 1 tsp shallots, finely chopped
- juice of half a lemon
12
Preheat the oven to 210°C/gas mark 6.5
13
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
14
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 oil and fry the tongue pieces for a few minutes on each side until crisp and heated through
- rapeseed oil, for frying
15
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 the celeriac coleslaw
16
Garnish with a mixture of radicchio and cress leaves to serve
- 1 handful of radicchio
- 1 handful of baby cress
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