I bought ox tongue (euro 4), heart (euro 4),
cheeks (euro 10), tail (euro 12) and liver (euro 4) of grass fed organic Hereford cow from Tory Hill Farm,
Croom, apparently few people like these parts anymore .
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| ox tongue and heart |
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| ox tongue |
I separated the tongue into parts of different textures.
Tip of tongue was blanched for 30 minutes to remove the outside skin, then boiled with bay leaves and ginger, very tender meat, served in slices with soy sauce and fermented black bean chili sauce (White Mausu).
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| tip of tongue boiled |
lower back of tongue 
barbecue of ox tongue, ox heart and ox liver
The back bottom of the tongue has a
wonderful fatty and crunchy texture, great on barbecue or plancha.
Ox heart 2 ways
Most of the heart was turned into a
‘hearty’ stew with spices (star anise, cloves, cinnamon etc) and tomato purée.
ox heart stew 
ox heart stew 
ox heart marinated for barbecue
The rest was cut into slices,
marinated with dark miso, soy sauce, brown sugar and rice wine, grilled on
barbecue, surprisingly tender and tasty.
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