3g black peppercorns
1 (each) carrot, leek and shallot, peeled and sliced
1 (each) celery rib, sliced, rosemary sprig, sage sprig and bay leaf
1 ox tongue (about 1kg)
Salt and freshly ground black pepper, to taste
Purple asparagus spears, for garnishing
20ml extra virgin olive oil
Salsa Verde
80ml extra virgin olive oil
Chopped parsley, anchovies,
capers and pickled cucumber, to taste
For the salsa verde: Pour the extra virgin olive oil into a
food processor and add in the rest of the ingredients, to
taste and pulse the mixture until smooth. Set aside.
Place the black peppercorns, sliced carrot, leek, shallot,
celery, rosemary sprig, sage sprig and bay leaf into
a cooking pot. Pour in enough water to cover all the
ingredients. Add in the ox tongue and cook the mixture
over high heat to a boil. Reduce heat and simmer the
mixture for about an hour and 30 minutes. Remove the
boiled ox tongue from the cooking pot and strip off the
skin with a knife. Discard the skin of the ox tongue and
set aside the boiled ox tongue to cool. Once cooled, cut
into 2-cm thick slices. Season with salt and freshly ground
black pepper, to taste. Place the seasoned ox tongue
slices into a heated griller and grill until slightly charred.
Keep warm.
Blanch the purple asparagus in a pot of boiling salted
water until tender. Remove blanched purple asparagus
from the heat and dress with the extra virgin olive oil.
Season with freshly ground black pepper, to taste.
Place the grilled ox tongue slices onto each serving plate.
Serve with the seasoned purple asparagus and the salsa
verde
Serves 4