Sous Vide Ox Tongue | Recipe by sousvidetools.com
Sous Vide Ox tongue with celeriac slaw and Marmite bread
Chris Holland Sous Vide Ox tongue with celeriac slaw and Marmite bread Beef
- COOK TIME: 2 Hours
- PREP TIME: 6 Days
- DIFFICULTY: Medium
- SERVES: 8
- 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
- 430g of flour
- 12g of salt
- 20g of fresh yeast
- 125g of Marmite
- 210ml of water, warm
- 500ml of beetroot juice
- 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
- rapeseed oil, for frying
- 1 handful of radicchio
- 1 handful of baby cress
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Recipe courtesy of chef Ollie Moore from www.greatbritishchefs.com
- To brine the ox tongue, mix together the sugar, salt, peppercorns, juniper, bay leaves, thyme, saltpetre and water in a large saucepan over a medium heat. Cook until boiling, then take the pan off the heat and leave to cool.
- Once cool, transfer the brine into another container, passing it through a fine sieve to remove the solids. Place the ox tongue in the container with the brine, ensuring that the meat is fully submerged, then chill in the fridge for 3 days.
- After 3 days, preheat the water bath to a temperature of 64⁰C.
- Take the tongue out of the brine and wash off any residue with plenty of clean water. Place the washed meat in a vacuum bag and seal, then leave the bag to cook in the water bath for 48 hours.
- After this time, take the bag out of the water bath. Leave the tongue to rest for 10 minutes, then carefully pull off the skin before the meat cools down completely.
- Place the tongue flat on a baking tray, then cover with a second baking tray and weigh down it with something heavy. Chill in the fridge overnight.
- After placing the tongue in the fridge, make the dough for the Marmite bread. Using a food mixer fitted with a dough hook, combine the flour, salt, yeast, Marmite and water, mixing for 5 6 minutes to produce a smooth, well-kneaded dough. Place the dough in the fridge and leave overnight to prove.
- The next day, take the proved Marmite dough out of the fridge and form into a log shape about 3cm in diameter. Lay the loaf on a baking tray, add a loose cover over the top and set aside to rise for 2 hours.
- For the beetroot syrup, bring the beetroot juice to a gentle simmer in a small saucepan over a medium heat and cook, stirring from time to time, until reduced to a thick and syrupy consistency. This should take about 20 minutes. Once reduced, take the pan off the heat and set aside until needed.
- To make the coleslaw, lay the celeriac and kohlrabi slices in a colander and place over a large bowl. Mix the slices with a generous pinch of salt and leave for 1 hour. During this time, the salt will draw the moisture out of the vegetables.
- After 1 hour, press down on the slices to squeeze out as much moisture as possible, then place in a clean bowl and add the apple, mayonnaise, chives, parsley, shallots and lemon juice. Stir well, then chill in the fridge until needed.
- Preheat the oven to a temperature of 210⁰C/gas mark 6.5.
- To finish the Marmite bread, place the risen loaf in the oven and cook for 20 minutes until brown and crusty. Cool for a few minutes on a wire rack, then slice to the desired thickness.
- Prior to serving, take the pressed tongue out of the fridge, remove the baking trays and slice the meat into portions. Heat a dash of rapeseed oil in a large frying pan, add the tongue and sear over a medium heat. Turn the tongue slices during cooking to ensure that they are crispy all over and heated through.
- Using a toaster or a grill, brown the sliced Marmite bread, then cut the toast into cubes.
- To serve, smear some beetroot syrup over the base of each plate in a swirling line. Add a portion of tongue, some toast cubes and a generous spoonful of celeriac coleslaw, then finish the dish with a garnish of radicchio and cress leaves.