hi there today we are going to do how to cook and prepare an ox turn this evil looking fruit it's a hell of a bit of meat it's a mouth doesn't even look real so what we're going to do first thing that it was going to brine this now there's more recipes out there on brine and gene Simmons has had hot dinners to get it anyhow what I'm going to do I put this tongue in my container and I covered it with water until it was well covered a Kotler inches above so I knew the measurement of water I wanted which is about 2 liters so I put it into my pan which is on the heat there now what I'm going to do to that pan just coming up to boil there's 12 cloves 12 peppercorns and 12 juniper berries there's four bay leaves going in there's 500 grams of brown sugar I mean the recipes a steak brown sugar Demerara sugar someone says castor sugar say with the salt sea salt you know table salt some say you know a kilo an hour for this amount of water some say 500 but I'm going with 600 grams of course sea salt that's about that so I'm going to move the camera onto the pot and all we do when you bring this up to the boil so the sugars and the salt melts together so we might pop then I've got my two liters of water 500 grams of brown sugar 600 grams of coarse sea salt 4 bay leaves 12 doodleberries 12 cloves into our peppercorns and what we're doing is mixing and bringing up to the boil till all that sugar and that salt is dissolved and once it's dissolved within a let it cool that takes quite a while to let it cool what it's called we're going to put our put it in or container Potter ox come you put a lid on it and that's going to go in the fridge for at least seven days so I'll just say that crazy tasting thing so that's boiled and all the sugar and the salt sand mixed together when I put them all you contain there I'm gonna have to let that cool down now that's going to take a few hours that's the brine mixture done I never put any saltpeter in purely because you know all that really apps with is one they're preserving but we're going to cook this and two it gives it that you know nice pink tinge but you don't have to use it so I haven't put it in this one so we're going to let that cool down you're going to put this beasts of a tongue in it then that will go in the fridge then for seven days so this is one of my long haul ones you know which will be compressed down and then in a week's time we will cook it right then time for tongue part - what a Christmas present wrap this up now as you remember this has been in for seven days a whole week you can see it's change color change texture what we're going to do we're going to poach this now I look it up beauty wouldn't want that on the end you know is for reward so I'm gonna give that a good cleaning cold water then we're going to get in the pot and get the poaching going right now granted this ain't the most attractive looking thing at the moment so we're going to do place it in some cold water just heat and slightly and then it wants to cover the tongue by at least an inch two inches if you can got this on in here just going to pierce it with a few cloves it throws in there are these small onions and that one I'm just going to roughly chop this carrot what going to do jumping up to the boil only gently and then we're good skin head scum that's on it off and then what we do it's nice and clean you'll get poaching it for about an hour hour and hour I'll get that in there let that come up to eat then we'll have a look out we're going have a look in there right it's just coming up to the boil now you can see the Bulls just popping gently I'm going to take a little scar off this tongue only a little bits come off this actually but you can continue to skim it off as it gets cooking so what I'm going to turn the heat down just going to add a few sprigs of parsley one a bay leaf crush it to release the nobody oils six or seven peppercorns so I'm going to turn that down now and we're going to check it in ninety minutes we're going to pierce the thick end of the tongue and the tip and if it goes through it's done so we'll come back in 90 minutes I suppose you know you could go in this 23 by kiss I don't know what makes me think of that or maybe you know slip of the tongue by Whitesnake but we checked that in 90 minutes I just want to show you where we are at the our stage just be in there to get over nicely that lovely stock it's making as well we reduce that down fantastic well that's just been under two hours now I mean it's still don't not that attractive now but hey home we'll get there so I'm going to put it on just going to check it should piece the tip easily like that obviously the thick part in like butter so what we got to do you can let this cool down a bit we've got to peel the bad-boy now this is the tricky part because it is hot but it should peel off nice and easy what I'm going to do when we get a little bowl of cold water so I could dip my fingers in so I don't burn yourself right nice work if you can get it just peel off simple as and it gets to ops if your fingers if I'm going to order without that it's like an old leathery shoe go be careful when you get to the tip pin off just are then we're going to trim it up my nice cut a bit off that turn that up so there's my trim tongue now there's several ways you can eat this I'm just going to trim that bumpy bit off about there they can just slice this this is a very French dish and C with a sauce so you slice it but what I want to do is I want to press this so I'm going to cut it in half reduce the liquor get it in the press and I'm going to press it writes all I've done let's cut down the middle gonna get out the press smell get it in there we'll get it chilling don't ask me out I've managed to get it in my press I've just trimmed up a bit put a bit off the ends I'm going to put it in there I'm just going to add couple of ladlefuls of this poaching liquor it's really gelatinous we'll get it to stick together and I'm going to press it down lid this is actually a ton press pull the lip kit this is it to just turn all the liquid comes up give it some of that now and I have late we put that in the fridge we'll have a look it up and that calls tell you what this Tong has come a long way it's released the Beast and gelatin natural set just going to get a bowl to pour that in and then we'll have a look at what's inside right but suppose the top off check that out that looks a million miles away from where we started you got a bit that's looking a bit better not so gruesome but we don't do things by ABS here as you know we're going to knock up a lovely caper sauce to go with that I'll grab the ingredients and we'll get on ok it's back to the real cooking a certain someone out there here we go again it's my lovely caper sauce obviously we're going to start it with some butter I've got one small onion chopped I've got some cream I'm going to use 75 mil tbsp of chopped parsley three or four tablespoons of plain flour two tablespoons of capers got some red currant jelly some white wine vinegar obviously in that sauce salad cut through the richness of the tongue and 300 mils of beef stock you can use a stock from the tone and you know the king of monsters needs no introduction I love it so what we do and we get my butter in that hand once that starts foaming we're going to start putting our renews out just to a little golden we're pale golden color right I'm doing it in this pan so you can see what I'm doing obviously pie are the biggest source photos you got to get a better view so just in there then I'm just going to start sauteing them you know on a gentle Heat simple as till they take on a little bit of color right my onions are a nice pale golden as you can see I'm gonna do with my flour I'm going to stir that not to you why your heatmaps we don't want to doing that until we get a slight brown color cooking out that starchy gluten then what we'll do is we have start adding that lovely stock so there's that flavor took on a bit of color so I'm just going to turn the heat back up start adding a little bit of stock stirring it getting all the lumps out a bit at a time you want it nice and slim I love making sauces like this come on my beauty I mean if it gets a little bit too lumpy obviously add a bit more sock to thin it out with flour only get the rest of that in and I'll continue to steer that now cause you don't want to spend time watching me do this right now so before we start cooking this out I'm using like one mill again put the tablespoons to going to take cut the teaspoons of my mustard and that is another one as well and that couple of teaspoons a moment currant jelly on get that in that I cut the bleep now we whisk all that together lovely it's going to be a nice thick creamy mostly sauce I'm going to season that up pepper let some salt in that all that mix together and then I'm going to submit up ten minutes click on that a minute or lovely piquant cut right through the richness of that song that is lovely golly goichi what my sauce then simmer for 10 minutes get these capers give them a crush give them a bit the shop make might be too fussy let me into the sauce with that so that 75 mils of double cream butter step nice gentle heat get it to know each other and then you know what we're partying and all we going to do now simmer that for couple of minutes let all those ingredients get to know each other and then you will serve up the tongue you see how nice and smooth mmm that is stunning okay let's do this now we are going to slice this tongue now I'm going to slice big slices across so I'm just going to cut that off so I can stand it up and hopefully hopefully hopefully hopefully I've got the big guns out here just give it a couple of slices like that it will stay for me come on my beauty oh look at that hey cut them slices nice thick slices on that okay so the magic of camera I have sliced up tongue cutting in half nice thick pieces let's get a bit of that on it lovely sauce and you think how far we've come from that gruesome looking some to this dish now not bad eh I mean I know not everybody hasn't got a press you can always get a little caked in you know put it in there cut a bit of card put some tins of beans on it with something like ah that's lovely well that's me finish dish just took just over a week it's salted pressed ox tongue with a caper sauce now I know this is not everybody's cup of tea but it's one of those you know dying arts a bit like my brown or ham hock you know people just don't do this anymore and when you think that we went from you know this to this you know it's come a long way anyway my only get stuck into this thanks for watching