Pickled ox tongue


  • 1 ox tongue
  • 2 tsp peppercorn
  • 3 tsp salt
  • 2 carrots
  • 2 turnips
  • 2 sticks of celery
  • 1 Onion
  • 1 Leek
  • Small bunch of wild Garlic
  • 2 cups vinegar


Roughly chop the carrots, turnips, celery, onion, leek & garlic. Add to a large pot, along with the salt & pepper and Ox tongue.

Cover with cold water. Bring to a boil and simmer for approximately 3 hours, until the meat is tender. Leave to cool until the tongue is handleable. Peel the skin from the tongue and discard.

Add the vinegar and 2 cups of the leftover broth from boiling the tongue to a pot or cauldron, Bring to a boil and simmer for a few minutes.

Thinly slice the tongue and put into a kilner jar, or other suitable container. Pour the vinegar broth over the tongue and leave for a minimum of one week before eating.

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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