Tuscan Inspired Pressed Tongue

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  • 1 Quality Mark ox tongue (take note of the weight)
  • 1 orange, halved
  • 1 bouquet garni
  • 1 onion, peeled and halved
  • 2 tbsp golden syrup or brown sugar
  • 1/4 cup chopped fresh basil or parsley
  • 1/4 cup sliced sundried tomatoes in oil, well drained
  • 1/4 cup chopped black olives
  • 2 tbsp chopped capers
  • 1 tbsp prepared mustard
  • 1 cup white wine
  • 3 tsp gelatin

Tuscan Crumble

  • 1 tbsp capers, rinsed
  • 1/4 cup black or green olives, pitted
  • 1 blackened or grilled red pepper
  • 4 sundried tomatoes, finely sliced
  • 2 tbsp each chopped fresh parsley and marjoram


Wash the tongue and place in a large heavy based saucepan or flame-proof casserole. Cover with cold water and bring to the boil. Drain off the water and cover with fresh cold water and add the orange, bouquet garni, onion and golden syrup.

Bring to the boil and then lower heat to a gentle simmer for 30 minutes per 500g or until a skewer can easily be inserted.

Remove the tongue and leave to cool for 10 minutes. Strain and reserve ¼ cup of the cooking liquid.

Cut down the centre of the tongue through thick outer skin layer and peel it off completely. (If the skin will not come off easily, then the tongue is not cooked properly. Continue cooking).

Cut the tongue into 2cm dice and place in a bowl with the basil or parsley, sundried tomatoes, olives, capers and mustard. Season well with pepper and mix.

Stir the wine and the ½ cup reserved cooking liquid together and sprinkle over the gelatin. Allow to swell then dissolve over hot water or by heating in the microwave for 10-15 seconds.

Transfer the seasoned tongue mixture to a 6 cup capacity loaf tin and pour over the gelatin mix. Cover with plastic wrap and place a weight on top. Refrigerate overnight.

Tuscan Crumble

Chop the capers, olives, red peppers and tomatoes finely and toss with the parsley and marjoram.

Sprinkle over the Tuscan Crumble before serving the pressed tongue sliced.

Add a Comment readers comments

This is fabulous. The vegetables "brighten" the flavour of the tongue and the result is a sweet and tasty meal.

Janice Henderson
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