Serves 6 – 8 people
1 large Ox tongue (± 1½ kg) washed
1 large carrot sliced and peeled
1 large onion sliced
6 black peppercorns whole
5 cloves whole
Place all ingredients in pressure cooker. Add enough water to half fill the pressure cooker, put on lid and cook until up to pressure, then put on 15lb weight. Bring back to pressure and lower heat slightly, keeping the pressure up and cook for 45 minutes. Turn off and allow cooling slightly, with the lid and weight on. When cool enough – after about 30 minutes - take off the lid, remove the tongue and peel off the skin, which should be loose and easy to remove. Remove the bouquet garni and liquidise the vegetables into the remaining stock and set this aside for use later.
6 carrots peeled and sliced (depending on number of people)
2 large onions sliced
1 green or red pepper sliced
2 tablespoons cognac or sherry (optional)
1 Beef stock cube
2 teaspoons onion gravy powder
2 teaspoons curry powder
2 to 3 large garlic cloves sliced
Freshly ground pepper and salt to taste.
Return the tongue to a large saucepan, add the stock previously set aside and rest of the ingredients, top up with water until the tongue is half covered. Bring to the boil, then simmer for about 30 minutes with lid on or until the carrot is almost cooked. Remove the lid, turn the tongue over, and simmer with lid off for 10 t0 15 minutes, until the gravy has thickened slightly.
Remove the tongue, slice and serve with the cooked vegetables and gravy plus some cooked new potatoes.
Any tongue left over can be served sliced cold, or heated through the following day with further gravy and vegetables of choice.
N.B. We cooked this for the two of us and we succeeded in getting 10 meals out of it! (5 each)