Knorrox Ox Tongue

Knorrox Ox Tongue

One of the most delicious offcuts which seems intimidating to make, but it takes little to no effort. It is delicious when braised and is a great snack or main meal.

Ingredients

  • 1 x ox tongue, with trimmings and visible fat cut off
  • 2 Knorrox beef stock cubes
  • 1 onion, cut in half
  • 2 tbsp Robertsons peppercorns or ground black pepper
  • 3 carrots, cut chunky
  • 2 bay leaves
  • 1.5 l water (Approximately. Should be enough to cover the ox tongue in the pot)

Directions

  1. Place tongue in a big pot with onion, carrots, Knorrox beef stock cubes, bay leaves and peppercorn.

  2. Cover with water and boil on medium heat for 2-3 hours, or until the outer layer of skin peels easily.

  3. Once the tongue is ready, peel off the outer layer of skin, slice and serve hot or cold.

 
            
  • 1 x ox tongue, with trimmings and visible fat cut off
  • 2 Knorrox beef stock cubes
  • 1 onion, cut in half
  • 2 tbsp Robertsons peppercorns or ground black pepper
  • 3 carrots, cut chunky
  • 2 bay leaves
  • 1.5 l water (Approximately. Should be enough to cover the ox tongue in the pot)

  1. Place tongue in a big pot with onion, carrots, Knorrox beef stock cubes, bay leaves and peppercorn.

  2. Cover with water and boil on medium heat for 2-3 hours, or until the outer layer of skin peels easily.

  3. Once the tongue is ready, peel off the outer layer of skin, slice and serve hot or cold.

 
                    

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