Beetroot and Ox tongue with horseradish

Like ox heart described elsewhere on this page, ox tongue is one of the animal’s most-used muscles and is also one of the least-used cuts of meat. It really is worth a try and produces an inexpensive dish.

Also, this recipe uses whole, uncooked beetroot; in my opinion, one of the most under-rated vegetables available to us.

Beetroot should always be cooked whole. Don’t be tempted to top and tail it because, once you’ve broken the skin, the red leeches out into the cooking water which not only stains everything it touches, it impairs the flavour as well.

Serves four

One ox tongue
Two raw beetroot - washed
Sea salt
Freshly-ground black pepper
A couple of teaspoons of horseradish sauce
One white onion – peeled and thinly sliced
White wine vinegar
Rapeseed (or similar) oil
80g watercress – washed and drained

Place the tongue in a large pan of cold water and bring to the boil. Turn the heat down and allow to simmer for one and a half to two hours or until tender. Drain off the water and allow the tongue to cool before peeling off the outer skin and discarding.

Meanwhile, while the tongue’s simmering, place the unpeeled beetroot into a pan of cold water. Bring to the boil and simmer for 45 minutes before cooling in cold water. Drain, peel the beetroot and cut into equal-sized cubes. Place in a bowl, season with salt and pepper and a splash of white wine vinegar.

Once cool and peeled, cut the tongue into slices and season with salt and pepper. Mix the horseradish sauce with a little rapeseed to loosen it.

Place the tongue, beetroot, onion and horseradish mix in a large bowl and toss together before piling onto serving plates or into a single serving dish.