Why oh WHY do I watch your channel ... I always end up utterly ravenous for traditional foods that I just can't get around my part of the UK ... it's sheer TORTURE! Another AMAZING traditional recipe. You are The Champion of traditional butchery, game and foods.
Mouth watering memories flooding back in me mam's Kitchen smelling the herbs and spices simmering in the pot with the tongues . She used to use cows heel to make up the stock and press it with a saucer and a brick or cobble stone . Those were the days .
Lady in restaurant to waiter: "What do you recommend today?" Waiter: " The tongue is very good today, madam." L: "Tongue? Oh no! I cold never eat tongue! Tongue comes from the mouth! I'll have an egg."
I've met a few of the kind. Like the one who wouldn't stop nagging about the tenderness of the tenderloin. So I suggested her having the minced beef....🤨 An other insisted on 3 kilos of tenderloin. For making scouse.... 🙄
Your video's take me right back to my very first job as a butcher's apprentice when I left school in 1971. I learned all my skills from a traditional/classical time-served family butcher, and it's nice to see you still have some of the old cast alluminium presses I remember using all those years ago. I have to admit to eating most of the geletine from the top of the press before removing the tongue. Thanks for the video's, from an old, traditional butcher. 👍
Well Scott that was wonderful. Now a few years ago the gang I hunt White Tail deer with here in Canada thought I was some savage when I cut the tongues out of all the deer we shot one year, but they didn't taste the finished product, in fact they refused to try it thank goodness more for me. I love tongue, headcheese and the good old savory ducks, some people just don't know what they are missing. Thanks Scott love your videos.
My absolute favourite UA-cam Channel I always learn something new, just finished butchering my first lamb last weekend, and just made my first sausages yesterday!
Hi Scott I love tongue and so do my whole family, I add all the same ingredients but I cook it in a real pressure cooker and it takes 17 minutes under pressure to cook. I add about 4 litres of water as you don’t need the tongues to be under water and get a tasty stock and the tongues are very easy to peel. I roast the tongue and then slice thinly and serve with a white sauce which I stir some home made mustard into, mashed potatoes and stir fried veggies. I also cube tongue and make curry, Thai green is delicious.
Hey man, I'm from the States, and we don't always see some of the things you prepare around my neck of the woods. But you really do it right, and it would encourage me to try it, if I had the chance. I don't know why some people seem to give UK food a hard time. I would try it. Love to.
The UK has some great culinary secrets, our Bread and Bakery products are outstanding - Including our savoury baked products like Sausage rolls, pork pies etc. Then our Cheese is amazing, so much variety, so many county styles and quality from cheap and cheerful to outstanding. Our butchery products from basic meats and cuts to Game, and lightly processed products like Tongue, Faggots, Black pudding etc. If in doubt....Think of the Hobbit. I haven't even mentioned, ciders, ales, beer, lager, gin. There is no way to taste thes e things, at an outlet - you need to go to a rural high street (main-street) and buy the stuffand try at home.
I've just re-watched some of your earlier videos, and noticed how your presenting has changed for the better and your tattoos has increased. all i can say here hoping for many more years of videos and looking forward to see how many more tattoos you end up with
Americans take note, just a smidgen is needed, not a dollop😊 It's a £/slice in Sainsbury's at the moment. Has the texture of Pastrami or US 'corned beef' (UK salt beef) but even more velvety, melt in the mouth texture😋
I grew up with beef tongue and it's absolutely delicious. The texture is not the same as beef muscle meat, so be warned about that. Red wine instead of water for a long, slow braise really turns this into an incredibly flavorful main course.
I've only recently subscribed to your channel, I have not been let down. My mother used to make cow's tongue, I'm from the U.S., and it was great! She never did the press thing though. BTW, grotesque ox tongue, I can definitely say, not, it's gorgeous. You must take into account the flavour. Thank you, VERY MUCH!
Tongue is one of my all time favorites! Used to make sandwiches for my lunch in middle school. A few kids were grossed out but most of us were farm kids who knew how good tongue is. Never did pressed tongue, going to give it a go! 😃
Calf tongue was a common eat here in Denmark 40 years ago (its great) but never find it anymore, sadly! BUT we served it unpressed, just as it where naturally,and unskinned :)
Great traditional food! While Coleman's is always good ox tongue demands either shredded fresh horseradish, for those who likes a bit of bite, or a nice creamy horseradish sauce for those less adventurous. This is real food made with basic ingredients and about 1000 times better than any processed cold cuts from the supermarket. Thanks for sharing.
Absolutely gorgeous. Reminds a little of when my Dad and I would eat ox tongue and chitterlings. That would be good one to show us Scott, how to do pressed chitterlings? Thanks for this, now I need to buy a press from somewhere. 😀
Great Video. I've been making cold pressed ox tongue (Delia) once a year at Christmas for quite a few years. I wish I had old fashioned kit to press it but I use circular baking tins and some of my old free weights and it makes the best pressed/compressed tongue you can get. My wife wouldn't have anyone elses tongue in her at Christmas. I fed it to my god kids and they asked what it was - "Tongue" I said - what like in your mouth? "Yes"
I have never had ox tounge but dagnabbit Scott you make me wanna reach thru my screen and grab that other half of sandwich and go to town on it. Awesome video, I'm looking forward to seeing what you do next.
My mum made it for us years ago and now I'm hankering for it after my supermarket stopped selling it (sliced and vacuum packed). I'm guessing they stopped due to the price they were charging which was way more than sliced ham, corned or roast beef. I'm now on the hunt for a press. Well done and thanks for explaining how to make it properly.
Great! You can try it with horseradish sauce on bread, if we used to eat in Russia! Our traditional “kholodets” (meet in jelly) - we eat with mustard and horseradish sauces.
Really interesting process. We used to have tongue sandwiches as kids back in the 60s, and I remember my Nan doing them for our lunchboxes for school. I quite liked its salty taste and soft texture. Back then we lived in a big city, and at that age we never connected tongue meat with an actual 'tongue.' It wasn't until we migrated to the countryside and a farming community that we began to understand the provenance of our meat and poultry, and even our milk (the latter straight from the cow is like warm butter). I am mostly following a vegetarian diet now, but I do still occasionally eat chicken or beef. I haven't eaten tongue for decades. I will have a look for some on my next food shop! The only downside is that I have early-stage chronic kidney disease, so salt content is often a bit of an issue 😔
Not many small modern houses have nice cool places or the room for brining. My mother was fortunate that she had easily accessible roof space in which she cured the Christmas ham in a large china basin, which, with it's ewer had formerly adorned a washstand. The curing liquid was based on beer and was quite a long process, and the ham was turned once a week, always on Sunday, as I remember it. She moulded her cooked tongue in a loose bottomed round cake tin with a heavy weight on top. She also used to make brawn, either with half a pig's head or, which I liked even better, with shin of beef and two pigs feet, with hard boiled eggs in the middle. If you have a good, properly apprenticed butcher, he/she will brine meat for you, given adequate notice.
Thank you. A blast from my childhood. The difference was, it came from a standing/breathing cow to our plate in 48hrs.! No pickling for a week. (hence it was not red, but a light brown colour) In my minds eye, I can still see my mother sucking in breath as her fingers "burned" as she peeled it.! It was put in a Pyrex bowl with a pyramid of a saucer, and a tea cup, and a five inch piece of concrete kerb wrapped in a newspaper as a weight. Stood in a cold larder overnight. (council houses built in the fifties all had a larder cupboard inside the backdoor) And served the next day, cold with a salad fresh from the garden. Mannah from heaven,!!
I boil them in porter and black currant syrup with uniper berries black pepper corns and a bay leaf. Make a sauce of the reduced cooking liqour and a dash of cream and eat them with potatoes and blanched carrots and black currant jelly. The leftovers are great as a beer snack sliced thinly with dijon mustard.
Love your channel! I’m a Yank born in Philadelphia in the late 50’’s. As child growing up I loved the ‘lunch meat’ as we called it ‘blood tongue’ or blood tongue sausage. If you are familiar could you possibly do a tutorial on how to make it? Thanks
Where I live in California we have a large Basque population and one of the best things they make is Pickled beef tongue. Can’t beat a pickled tongue sandwich. So good. If that’s not for you then you can go Mexican with amazing lingua tacos. I consider my self lucky to live in an Area where tongue is so prominent. Some of the best meat you can eat.
Hi There, great video thanks. I just ordered a whole ox tongue from a UK website. What do i need to do if the tongue is not split at the ends as per your statement on high quality hygiene inspections?
I make Danish rollepølse like this. It is pork belly, parsley, s & p, nutmeg, garlic. Brine for 3 days, press overnight. Slice thinly for sandwich meat!
Hi Scott great way to use tong i use to work in a meat packers we killed 6600 cattle a week i use to get tong the odd time from the boss lol. But ox tong i would put it in salt water and cook it peel the out side the way you did and i would have sandwiches for the rest of the week putting onion HP sauce and some times mustard i use to get it and kidneys harts liver for free you had to pay a little to get stake so i could eat for the week for very little as i grew my own vegetables
Scott. I just finished my first day on the kill floor of "7Hills Meat". The butchery art is something to respect. Especially getting beef cheeks harvested. My endeavor is all your fault. Thank you. P.S: I can buy juniper berries. Beef Faggots in my future. Finally. They look delicious being that my Grandmother (God rest her) left me with her meatball recipe. Peace. I like Marajuana. So,,,
Mr Scott Have you ever done pressed Stag tongue ? or are you going to do Stag tongue . I would love to try it . I have just done a pressed ox tongue .............can't wait to tuck into it .
So wonderful! Consider tweaking the title to: Pressed Ox Tongue, the traditional way, you know, the usual one... haha, but seriously, this recipe is delicious.
Why oh WHY do I watch your channel ... I always end up utterly ravenous for traditional foods that I just can't get around my part of the UK ... it's sheer TORTURE! Another AMAZING traditional recipe. You are The Champion of traditional butchery, game and foods.
I bloody love tongue. Which is why I’m getting a couple.
"From gore to gorgeous" - and with Bizet's Carmen playing in the background! Great video!
Love ox tongue, a too long forgotten delicacy. Great show, thank you:)
Mouth watering memories flooding back in me mam's Kitchen smelling the herbs and spices simmering in the pot with the tongues . She used to use cows heel to make up the stock and press it with a saucer and a brick or cobble stone . Those were the days .
Tongue sandwiches with super fresh bread are the bomb.
Lady in restaurant to waiter: "What do you recommend today?"
Waiter: " The tongue is very good today, madam."
L: "Tongue? Oh no! I cold never eat tongue! Tongue comes from the mouth! I'll have an egg."
I've met a few of the kind.
Like the one who wouldn't stop nagging about the tenderness of the tenderloin.
So I suggested her having the minced beef....🤨
An other insisted on 3 kilos of tenderloin. For making scouse.... 🙄
A good tongue sandwich speaks for itself.
I BOW DOWN TO YOUR HEAVENLY CHARCUTERIE ......PLEASE SHARE MORE OF YOUR CREATIONS...I'M EAGERLY AWAITING MORE.
We used to get tongue for school lunch with a salad back in the 1960's, must hunt some down not had any since.
I liked your recepee and clear and detailed explaination.
Thank you very much, it will be helpful.
Your video's take me right back to my very first job as a butcher's apprentice when I left school in 1971. I learned all my skills from a traditional/classical time-served family butcher, and it's nice to see you still have some of the old cast alluminium presses I remember using all those years ago. I have to admit to eating most of the geletine from the top of the press before removing the tongue. Thanks for the video's, from an old, traditional butcher. 👍
Well Scott that was wonderful. Now a few years ago the gang I hunt White Tail deer with here in Canada thought I was some savage when I cut the tongues out of all the deer we shot one year, but they didn't taste the finished product, in fact they refused to try it thank goodness more for me. I love tongue, headcheese and the good old savory ducks, some people just don't know what they are missing. Thanks Scott love your videos.
great content, and great to see a proud Englishman
You have one of the most fascinating channels on UA-cam. I love all of your videos man. Keep it up please. Thanks from America
I just wanna say that I love every single video you make. Man, I wish I was your neighbor. 😂😂😂
Great video . Thanku for tips for ox tounge cooking and pressing . Mine turned out great
My absolute favourite UA-cam Channel I always learn something new, just finished butchering my first lamb last weekend, and just made my first sausages yesterday!
First go this weekend, fingers crossed: thanks for the helpful tips.
not gonna lie mate your channel has given me new ideas on what i can put mustard on.
Hi Scott
I highly enjoy your videos! I was wondering if you have a Tripe Recipe that you would be willing to share...
Blessings from Switzerland 🇨🇭
You have done it again. Fantastic job Scott . Greetings from Toronto .
Thank you! I've been looking for this recipe for a while. Very tasty
I really do love your videos Scott,always top class,your bringing old traditional recipes on to the modern age and I think that’s brilliant mate
Hi Scott I love tongue and so do my whole family, I add all the same ingredients but I cook it in a real pressure cooker and it takes 17 minutes under pressure to cook. I add about 4 litres of water as you don’t need the tongues to be under water and get a tasty stock and the tongues are very easy to peel.
I roast the tongue and then slice thinly and serve with a white sauce which I stir some home made mustard into, mashed potatoes and stir fried veggies.
I also cube tongue and make curry, Thai green is delicious.
Hey man, I'm from the States, and we don't always see some of the things you prepare around my neck of the woods. But you really do it right, and it would encourage me to try it, if I had the chance.
I don't know why some people seem to give UK food a hard time. I would try it. Love to.
The UK has some great culinary secrets, our Bread and Bakery products are outstanding - Including our savoury baked products like Sausage rolls, pork pies etc. Then our Cheese is amazing, so much variety, so many county styles and quality from cheap and cheerful to outstanding. Our butchery products from basic meats and cuts to Game, and lightly processed products like Tongue, Faggots, Black pudding etc. If in doubt....Think of the Hobbit. I haven't even mentioned, ciders, ales, beer, lager, gin. There is no way to taste thes e things, at an outlet - you need to go to a rural high street (main-street) and buy the stuffand try at home.
I have a ready brined ox tongue on order. It's going to be a delicious Christmas 🎉😊
Fantastic as always. My late mother used to do a similar thing with lamb's tongues as we couldn't get beef tongue in India.
I've just re-watched some of your earlier videos, and noticed how your presenting has changed for the better and your tattoos has increased. all i can say here hoping for many more years of videos and looking forward to see how many more tattoos you end up with
If I were the Colemans mustard people and I saw how much Scott likes their product, I would have him on TV. doing the ads for it.
Americans take note, just a smidgen is needed, not a dollop😊
It's a £/slice in Sainsbury's at the moment. Has the texture of Pastrami or US 'corned beef' (UK salt beef) but even more velvety, melt in the mouth texture😋
Scott, your videos are great!
Using one of your presses, could you please do some British corned beef?! (bulley beef USA)
Lee found this in Scott’s back catalogue
ua-cam.com/video/hyfzzSxqbwE/v-deo.html
Geez Scott. That takes me back. Thanks mate.
Awesome! I've never had anything like this but would try anything once!
I grew up with beef tongue and it's absolutely delicious. The texture is not the same as beef muscle meat, so be warned about that. Red wine instead of water for a long, slow braise really turns this into an incredibly flavorful main course.
Im English my mrs is Russian they absolutely love ox tongue something i wouldn't of dreamed of eating.
Another reason im glad i met her.
I've only recently subscribed to your channel, I have not been let down. My mother used to make cow's tongue, I'm from the U.S., and it was great! She never did the press thing though.
BTW, grotesque ox tongue, I can definitely say, not, it's gorgeous. You must take into account the flavour. Thank you, VERY MUCH!
You are very right about it being cheap along time ago. My grandmother said she had this in her sandwich all the time during the depression.
Looks great! I remember eating tongue with radish, fits well too.
Looks wonderful!!!!
Man.... I just love ox tongue. Nice vídeo. Thx
Tongue is one of my all time favorites! Used to make sandwiches for my lunch in middle school. A few kids were grossed out but most of us were farm kids who knew how good tongue is. Never did pressed tongue, going to give it a go! 😃
Calf tongue was a common eat here in Denmark 40 years ago (its great) but never find it anymore, sadly! BUT we served it unpressed, just as it where naturally,and unskinned :)
Oksetunge er julemat i Norge.
Skivet, med potetsalat.
På juledags lunchbordet. Og i aspic. Med asparges, gulrot og erter.... 😋
That looks so much better than the new-fangled pressed ox tongue everyone is selling nowadays.
I want. A TONGUE sandwich now, grew up on this
That looks sooo good! As always great video.
This has to be the coolest video I’ve seen in a while. Thank you for another banger 🤙🏼
Great traditional food! While Coleman's is always good ox tongue demands either shredded fresh horseradish, for those who likes a bit of bite, or a nice creamy horseradish sauce for those less adventurous. This is real food made with basic ingredients and about 1000 times better than any processed cold cuts from the supermarket. Thanks for sharing.
I love tongue and cheek, barbecued slowly. "Barbacoa" is what we call it, and some places do the whole head, eyeballs and brain.
Absolutely gorgeous. Reminds a little of when my Dad and I would eat ox tongue and chitterlings.
That would be good one to show us Scott, how to do pressed chitterlings?
Thanks for this, now I need to buy a press from somewhere. 😀
Great Video. I've been making cold pressed ox tongue (Delia) once a year at Christmas for quite a few years. I wish I had old fashioned kit to press it but I use circular baking tins and some of my old free weights and it makes the best pressed/compressed tongue you can get. My wife wouldn't have anyone elses tongue in her at Christmas. I fed it to my god kids and they asked what it was - "Tongue" I said - what like in your mouth? "Yes"
my auntie used a can and the lid , she would poke 4 holes on the tin and put skewers through the holes to hold the lid down same as her jellied eel.
Looks great. Love Ox tongue.
My absolute favorite! Thank you!,,,
My dad used to make this. I've never tried. Maybe you've inspired me to give it a try. My tummy is grumbling for it now.
Great video! You explained things well.
Looks awesome, bet its delicious. For a Croatian guy this is new to me but I think Im going to have a go at this if I find Ox tongue here.
I have never had ox tounge but dagnabbit Scott you make me wanna reach thru my screen and grab that other half of sandwich and go to town on it. Awesome video, I'm looking forward to seeing what you do next.
Looks amazing I bet it would be nice in a sandwich with Branston pickle!
Amazing, I have a couple of tongues I bought today, I must try this, but I don't have a meat press.
My mum made it for us years ago and now I'm hankering for it after my supermarket stopped selling it (sliced and vacuum packed). I'm guessing they stopped due to the price they were charging which was way more than sliced ham, corned or roast beef. I'm now on the hunt for a press. Well done and thanks for explaining how to make it properly.
Keep at it Scott, loving the content
Great stuff!
Great! You can try it with horseradish sauce on bread, if we used to eat in Russia! Our traditional “kholodets” (meet in jelly) - we eat with mustard and horseradish sauces.
Really interesting process. We used to have tongue sandwiches as kids back in the 60s, and I remember my Nan doing them for our lunchboxes for school. I quite liked its salty taste and soft texture. Back then we lived in a big city, and at that age we never connected tongue meat with an actual 'tongue.' It wasn't until we migrated to the countryside and a farming community that we began to understand the provenance of our meat and poultry, and even our milk (the latter straight from the cow is like warm butter). I am mostly following a vegetarian diet now, but I do still occasionally eat chicken or beef. I haven't eaten tongue for decades. I will have a look for some on my next food shop! The only downside is that I have early-stage chronic kidney disease, so salt content is often a bit of an issue 😔
A work of art...👍🏼
Loving the Ox tongue, gonna give this one a try.
Fantastic
You're a legend Scott !! Never tasted tongue but it's looks good. Would definitely need some Colmans though ! Irish Dave !!
Great work that round press is really nice I've got most shapes but not a round one yet
Looks delicious!
Not many small modern houses have nice cool places or the room for brining. My mother was fortunate that she had easily accessible roof space in which she cured the Christmas ham in a large china basin, which, with it's ewer had formerly adorned a washstand. The curing liquid was based on beer and was quite a long process, and the ham was turned once a week, always on Sunday, as I remember it. She moulded her cooked tongue in a loose bottomed round cake tin with a heavy weight on top. She also used to make brawn, either with half a pig's head or, which I liked even better, with shin of beef and two pigs feet, with hard boiled eggs in the middle. If you have a good, properly apprenticed butcher, he/she will brine meat for you, given adequate notice.
Nice job, well done
I think you"ve got to be there! Never had it but willing to try..
Oh man that looks good.
Loving it! I only made taco lengue once, also great but that sandwich looks great 👍
Thank you.
A blast from my childhood.
The difference was, it came from a standing/breathing cow to our plate in 48hrs.!
No pickling for a week.
(hence it was not red, but a light brown colour)
In my minds eye, I can still see my mother sucking in breath as her fingers "burned" as she peeled it.!
It was put in a Pyrex bowl with a pyramid of a saucer, and a tea cup, and a five inch piece of concrete kerb wrapped in a newspaper as a weight.
Stood in a cold larder overnight.
(council houses built in the fifties all had a larder cupboard inside the backdoor)
And served the next day, cold with a salad fresh from the garden.
Mannah from heaven,!!
I boil them in porter and black currant syrup with uniper berries black pepper corns and a bay leaf. Make a sauce of the reduced cooking liqour and a dash of cream and eat them with potatoes and blanched carrots and black currant jelly. The leftovers are great as a beer snack sliced thinly with dijon mustard.
Mother used a saucer and a brick - ATB
Flat Broke Frank. So did my mum.
My dad used a saucer and a tin full of lead sinkers
My Mam used a brick or a cobble stone too
Circumcisions ain't what they used to be....
That's a bangin' dish! I'd love to have some before I visit a China shop.
Love this 😋👌
Love your channel! I’m a Yank born in Philadelphia in the late 50’’s. As child growing up I loved the ‘lunch meat’ as we called it ‘blood tongue’ or blood tongue sausage. If you are familiar could you possibly do a tutorial on how to make it? Thanks
👍 Sehr gut und schön, danke!
Amazing end product. Properly jealous of those presses.
Superb simply superb well done son
Abzolutely enjoyable,luv the old pressez ,wuld of luvd 2 zeeya uze yur new cuttun board ya wrk so hard on.....😎🤘
LaNett Cox it must be easier to write normally, surely?
@@Ghhyuttgg zouthern n me,but thx u 4 yur reply..
Tongue pastrami is amazing.
Tongues in a Box opened for the Beetles at Wimbely Stadium, twice. Lol
Where I live in California we have a large Basque population and one of the best things they make is Pickled beef tongue. Can’t beat a pickled tongue sandwich. So good. If that’s not for you then you can go Mexican with amazing lingua tacos. I consider my self lucky to live in an Area where tongue is so prominent. Some of the best meat you can eat.
Hi There, great video thanks. I just ordered a whole ox tongue from a UK website. What do i need to do if the tongue is not split at the ends as per your statement on high quality hygiene inspections?
My favorite part of the cow. Love lingua tacos
I make Danish rollepølse like this. It is pork belly, parsley, s & p, nutmeg, garlic. Brine for 3 days, press overnight. Slice thinly for sandwich meat!
Tongue make the best meal and the best stock.
Add the pot liquor to the lickers...
Tongue has become expensive here in the states. Growing up in the 70s and 80s it was super cheap.
@Amanda they can be between $5 to $8 a lb at the markets.
Hi Scott great way to use tong i use to work in a meat packers we killed 6600 cattle a week i use to get tong the odd time from the boss lol. But ox tong i would put it in salt water and cook it peel the out side the way you did and i would have sandwiches for the rest of the week putting onion HP sauce and some times mustard i use to get it and kidneys harts liver for free you had to pay a little to get stake so i could eat for the week for very little as i grew my own vegetables
That took me back 50 years when my mother used to cook it with bay leaves and peppercorns.
Similar to corned beef
Scott. I just finished my first day on the kill floor of "7Hills Meat".
The butchery art is something to respect. Especially getting beef cheeks harvested. My endeavor is all your fault. Thank you.
P.S: I can buy juniper berries.
Beef Faggots in my future. Finally. They look delicious being that my Grandmother (God rest her) left me with her meatball recipe.
Peace.
I like Marajuana. So,,,
so good
I love an ox tongue, but they're so hard to find now. It's maddening.
Mr Scott
Have you ever done pressed Stag tongue ? or are you going to do Stag tongue . I would love to try it . I have just done a pressed ox tongue .............can't wait to tuck into it .
Super !!!!
I’m off to buy a tongue now!!
So wonderful! Consider tweaking the title to: Pressed Ox Tongue, the traditional way, you know, the usual one... haha, but seriously, this recipe is delicious.