Braised Ox Tongue with Caper Sauce

Preheat the oven to 275°F.

Melt the butter in a roomy, lidded cast-iron pot. Add the vegetables and stew gently, covered, for 20 minutes, or until lightly colored. Add the vinegar, turn up the heat, and reduce the vinegar to nothing, stirring frequently; the result should be a sort of sticky mess.

Add the wine and stock and stir in the herbs. Bring up to a simmer and bury the tongue in this aromatic braising liquid. Turn it through the mixture a few times and then cover with a sheet of wax paper, cut to fit the interior of the pot. Press it down lightly and put on the lid.

Cook in the oven for at least 2 hours, turning the tongue over from time to time. The tongue is cooked when a skewer pushed right through the thickest part shows no resistance.

Once the tongue is fully cooked, remove to a dish, scrape off any bits of clinging vegetable or herb, and leave to cool. Once cool enough to handle, carefully peel off its skin and discard it. Return to the dish, cover with foil, and keep warm in the oven. Strain the braising liquor through a fine sieve into a bowl and leave to settle for 10 minutes. Discard the solids. Spoon off the fat that has collected on the liquor’s surface and add 2 tablespoons of it to a small pan. Pour away the remainder.

Add the flour to the fat and cook over a low heat, stirring, for a couple of minutes until lightly colored. Stir in the braising liquor slowly, until all is lightly thickened and very smooth (use a whisk as an aid, if you like). Add the vinegar, seasoning, mustard, and red currant jelly. Allow to simmer gently for 10 minutes. Whisk in the cream, add the capers, and stir in the parsley. Simmer once more for a couple of minutes and spoon over the tongue, which should be served cut into thick, juicy slices. Mashed potatoes? Of Course.