Ingredients:

• 1 x ox tongue, with trimmings and visible fat cut off
• 2 Knorrox beef stock cubes
• 1 onion, cut in half
• 2 tbsp Black Pepper
• 3 carrots, cut chunky
• 2 bay leaves
• 1.5 l water (Approximately. Should be enough to cover the ox tongue in the pot)

Method:

Step 1 – Place the tongue in a large pot with onion, carrots, Knorrox Beef Stock Cubes, bay leaves and Black Pepper.

Step 2 – Cover with water and boil on medium heat for 2-3 hours, or until the outer layer of skin peels easily.

Step 3 – Once the tongue is ready, peel off the outer layer of skin, slice and serve hot or cold.