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Tuscan ox tongue terrine

  • 10 minutes
  • 1½ hours, chiling time: overnight
  • 8-10
Tuscan ox tongue terrine

Yes tongue - now that's a dish from our grandmothers past or maybe you have never tried it - but do. Tongue is not dissimilar in taste to corned beef and its easy to turn into a snazzy terrine with flavours of olives, capers and sundried tomatoes. Great with crackers, a sandwich or served with salad.


  • 1 ox tongue
  • 1 orange, halved
  • 1 bouquet garni
  • 1 onion, peeled and halved
  • 2 tablespoons golden syrup or brown sugar
  • ¼ cup chopped fresh basil or parsley
  • ¼ cup sliced sundried tomatoes in oil, well drained
  • ¼ cup chopped black olives
  • 2 tablespoons chopped capers
  • 1 tablespoon of your favourite prepared mustard
  • 1 cup white wine, warm
  • 3 teaspoons gelatin


  1. Wash the tongue - they usually come vaccum packed in brine - and place in a large lidded saucepan. Add the orange halves, bouquet garni, onion and golden syrup or brown sugar and pour in enough tap-cold water to cover the tongue.
  2. Cover and simmer gently for 1½ hours. Alternatively cook in a crock pot on low for 6-8 hours or until the tongue is tender when pierced with a skewer or fine-bladed knife. Turn off and allow the tongue to cool for an hour in the cooking liquid. Lift the tongue out, strain and reserve ½ cup of the cooking liquid.
  3. Carefully peel away the thick outer skin. Cut the tongue into 2cm dice and place in a large bowl with the basil or parsley, sun-dried tomatoes, olives, capers and mustard. Season well, mix evenly and transfer to a 6-cup capacity loaf tin.
  4. Sprinkle the gelatin over the ½ cup of the reserved cooking liquid and allow to sponge. Dissolve over hot water or by heating in the microwave for 10-15 seconds and mix with the wine. Pour into the terrine and cover with plastic wrap and place a small, even weight on top. Refrigerate overnight. Serve sliced with mayonnaise on freshly sliced crusty bread.

Cooks Tips

- You can use a 1 kilogram piece of pickled pork on place of the ox tongue. - If the skin does not come off easily, then the tongue is not cooked properly and will require additional cooking time.

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