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Braised Ox Tongue with Sauce Gribiche
Essential Cuisine

Recipe Inspiration

Braised Ox Tongue with Sauce Gribiche

Braised Ox Tongue with Sauce Gribiche
PREP TIME: 1 hr 20
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


  1. Rinse the tongue under running water for 1 hour. Braise in the Essential Cuisine Signature Beef Jus, Reduced Chicken Stock and the water. To check if it is cooked, squeeze the thin end of the tongue with 2 fingers. If you can feel the fingers touching, it is ready. Remove from the liquid and leave to cool.

  2. When cold, peel the skin away and remove all fibres and nonmeat parts. Wrap in clingfilm and store in the fridge until needed

  3. In a flat nonstick pan, pour the egg white and set over a low heat. Cook gently until all white. Remove from the pan and chop into julienne.

  4. Mix the Essential Cuisine Signature Hollandaise Sauce with the gherkins, egg white, parsley and Essential Cuisine Veal Glace. Season to taste

  5. Slice the tongue to the required thickness. Spoon a circle of the sauce onto the plate. Arrange the sliced tongue on top. Garnish with microcress salad leaves

This recipe features...

Signature Beef Jus

Signature Beef Jus

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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