Sous vide ox tongue with celeriac slaw and Marmite bread

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




Ox tongue

Marmite bread

  • 430g of flour
  • 12g of salt
  • 20g of fresh yeast
  • 125g of Marmite
  • 210ml of water, warm

Beetroot syrup

Celeriac coleslaw

To serve


  • Water bath
  • Vacuum bags
  • Bar sealer
  • Food mixer fitted with a dough hook


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
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 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
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 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
For the coleslaw, place the sliced celeriac and kohlrabi in a colander placed over a large bowl. Sprinkle with a good pinch of salt and leave to drain for 1 hour
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
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 oil and fry the tongue pieces for a few minutes on each side until crisp and heated through
  • rapeseed oil, for frying
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
Garnish with a mixture of radicchio and cress leaves to serve
First published in 2016

Ollie Moore combines expert technique with lesser known ingredients to create truly unique dishes full of interesting, tasty flavours.

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