Roberta on her grandmother’s knee (right), Edinburgh
“As a child growing up in a family who were all in the meat business, I found myself eating lots of meat from a very young age, but ox tongue has always stuck in my mind as a firm favourite.
My grandmother was a very kind and caring woman, a wonderful host who would always make sure her guests were comfortable and well fed. Nothing was ever too much trouble when it came to making sure her guests were happy.
My sister and I spent lots of time at my grandmother’s house and she would always feed us the most delicious ox tongue and onion sandwiches when we visited her. It doesn’t sound great, but they were delicious. Now I serve this sandwich at brunch in my restaurant from time to time as it reminds me of really happy times as a child with my grandmother and sister. I have made it my own, with caramelised onion mayonnaise and usually serve it with romesco sauce too. I think my grandmother would have rather liked it.”
Chef Roberta Hall-McCarron, Scotland
Feeds 2—4
Ingredients
4 slices sourdough bread
1 baby gem lettuce
For the ox tongue
400g ox tongue (whole not sliced)
2 carrots
1 onion
1 stick celery
For the pickle
65ml white wine vinegar
375ml water
70g sugar
40g salt
4 black peppercorns
1 sprig thyme
1 red onion
For the mayonnaise
8 white onions
500ml sunflower oil
1 tbsp mustard
30ml white wine vinegar
1 egg yolk
Method
Place the ox tongue in a pot, cover with cold water and bring to a boil, remove from the pot and discard the water, clean the pot and put the tongue back in and cover with water and add in the carrot, onion and celery.
Bring to a boil again, then reduce to a simmer and gently braise for approximately 4-5 hours until the tongue is tender. Remove from the pot and allow to cool.
Now make the pickle, in a small pan combine all the pickle ingredients and bring to a boil.
Cut the red onion into small batons
Pour the boiled pickle over the onion
Next, thinly slice the white onions and sweat down in a pot, allow to caramelise and keep sweating down until cooked.
Once cooked, blend to a smooth purée.
Now for the mayonnaise. Mix the egg yolk, mustard and vinegar, slowly start to whisk in the oil until the mayonnaise has thickened and you’ve used all the oil. Then add in the caramelised onion purée gradually until the mayonnaise has a good flavour and consistency.
To serve
Char the bread on a barbecue or chargrill.
Spread generously with the caramelised onion mayo.
Lightly dress the baby gem with a little olive oil and seasoning, place on top of the mayonnaise.
Slice the ox tongue into 2-3cm thick slices and pan-fry until crispy. Place on top of the lettuce.
Sprinkle with pickled red onion and it’s ready.