Ox tongue with anchovy, lemon, parsley and capers

Ox tongue with anchovy, lemon, parsley and capers

Nathan Outlaw's Home Kitchen
David Loftus

This was the first dish I ever created using ox tongue. It’s a great combination of flavours and a good way to get people to try this less popular cut. If you haven’t tasted ox tongue, please give this recipe a go and you will appreciate just how good it can be. Try to get the best anchovies you can – it will make all the difference.


Quantity Ingredient

For the tongue

Quantity Ingredient
1 brined ox tongue
1 white onion, peeled and halved
2 carrots, peeled and halved
1 large leek, halved and washed thoroughly
1 garlic bulb, halved crossways
3 sprigs of rosemary
100ml cider vinegar
100g plain flour
2 free-range eggs, beaten
100g panko breadcrumbs
olive oil, for shallow-frying
sea salt
freshly ground black pepper

For the marinated anchovies

Quantity Ingredient
12 good-quality anchovies in vinegar and oil
1 lemon, finely grated zest
2 tablespoons chopped flat-leaf parsley
1 garlic clove, peeled and finely chopped
olive oil, to drizzle

For the anchovy mayonnaise

Quantity Ingredient
1 free-range egg yolk
1/2 lemon, Finely grated zest
1 tablespoon lemon juice
1 tablespoon chopped flat-leaf parsley
3 salted anchovy fillets
200ml light olive oil

For the garnish

Quantity Ingredient
oil, for deep-frying
2 tablespoons large capers, drained
a handful watercress


  1. To cook the tongue, place it in a pan with the vegetables, garlic, rosemary and cider vinegar. Cover with water and bring to the boil, then skim off any impurities that rise to the surface. Turn the heat down to a simmer and cook for 3½–4 hours.
  2. Meanwhile, to marinate the anchovies, lay them on a tray and sprinkle with the lemon zest, chopped parsley, garlic and a little salt and pepper. Trickle over a little olive oil, then cover and leave to marinate for a few hours.
  3. Now make the anchovy mayonnaise. Put the egg yolk, lemon zest, lemon juice, parsley and salted anchovies into a food processor and blitz for 1 minute, scraping down the sides of the bowl once or twice. Slowly add the oil in a steady stream through the feeder tube until it is all incorporated. Season with pepper; no salt should be needed. Transfer to a container and place in the fridge until needed.
  4. For the garnish, heat the oil in a deep-fat fryer or other suitable pan to 180°C. Squeeze the capers to remove excess brine, then carefully add to the hot oil and fry for 2 minutes until crispy (they will spit a little). Drain on kitchen paper and set aside to cool.
  5. To check that the tongue is cooked, insert a knife through to the middle – it should yield easily and the skin should peel away effortlessly. While still warm, peel away the skin from the tongue, then leave to cool.
  6. To coat the tongue, have the flour, beaten eggs and panko breadcrumbs ready in three separate bowls. Cut the tongue into even slices and pass each one through the flour, then the egg and finally the breadcrumbs to coat evenly.
  7. To cook the tongue, heat a large frying pan over a medium heat and add a thin film of oil. When it is hot, fry the tongue slices, in batches if necessary, for 1 minute on each side until golden. Drain on kitchen paper and season with a little salt.
  8. To serve, lay the slices of tongue on a platter with the marinated anchovy fillets and add a dollop of anchovy mayonnaise. Scatter over the watercress and fried capers and add a drizzle of the anchovy marinade. Serve hot, warm or cold.
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