Belgium in Indonesia | Recipe Ox Tongue by Ambassador Stéphane De Loecker

ox tongue

🥗Healthier: veal tongue

💰Cheaper: pork tongue

Pork tongue is more affordable and still tender.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple cider vinegar

Apple cider vinegar adds acidity without the cost.

Clean the ox tongue under cold water to remove impurities.

Place the tongue in a large pot and cover with water.

Add onions, carrots, celery, garlic, bay leaves, thyme, and black peppercorns to the pot.

Bring the water to a boil over medium-high heat.

Reduce heat to low and simmer for 2-3 hours until tender.

Remove the tongue from the pot and let it cool slightly.

Peel the skin off the tongue while it's still warm.

In a separate pan, melt butter and sauté onions until translucent.

Add white wine and reduce by half, scraping the bottom of the pan.

Stir in beef stock and bring to a simmer.

Slice the tongue and return it to the pan with the sauce.

Cook for an additional 10-15 minutes to absorb flavors.

Finish with a squeeze of lemon juice and chopped parsley before serving.

Cooking Techniques

Spice Level: