Step 1

Brine Ox tongue:

Step 2

Dissolve the salt in the water and add the ox tongue. Brine for 12 hours, remove and rinse under cold running water for 5 minutes.

Step 3

Pressure cooked ox tongue:

Step 4

Add all the ingredients (except the mustard) to the pot and pressure cook for 1 hour 15 min.

Step 5

Release the pressure; remove the tongue from the stock. Do not discard the stock.

Step 6

Peel the tongue and trim to make even.

Step 7

Smoke the tongue for 10 min using a smoking gun.

Step 8

Then spread the tongue with Dijon mustard, roll tight in cling film and store in fridge to set. The tongue should now be a long cylinder shape.

Step 9

While the tongue is setting, reduce the remaining stock until it is the consistency of thick syrup. This should take about 30 minutes. This is your glaze.

Step 10

Cut the tongue into individual round portions and pan fry on all sides at a medium heat for 10 minutes.

Step 11

Dip in the glaze before serving.

Step 12

Jus:

Step 13

Roast the bones and veg in a 230c oven for 1 hour.

Step 14

Add the roasted meat and veg to a pressure cooker with 3 litres of water and cook for 3 hours.

Step 15

Pass through a fine sieve and muslin.

Step 16

In a large saucepan reduce the liquid to a jus, the consistency of a light syrup.

Step 17

In a separate pan reduce the wine till almost like syrup, and add to taste to the jus with a splash of cabinet sauvignon vinegar.

Step 18

Set the jus in 5cm half sphere moulds.

Step 19

Pasta:

Step 20

Mix the ingredients together to a dough and knead for 10 min.

Step 21

Rest for 20 min before using.

Step 22

Roll out the pasta using a pasta machine, reducing the thickness on each roll until it is on its thinnest setting.

Step 23

Get two long strips of pasta, equal length, cut into squares approx. 10 cm wide.

Step 24

Join 2 halves of the jus spheres together to make a sphere place in the centre of half of the pasta squares.

Step 25

Egg wash the edges and place another square on top and seal like a ravioli. Cut into a circular shape using a 6cm ravioli cutter.

Step 26

Store in the fridge on some semolina to dry them out.

Step 27

Cook in boiling water for about 3 min, drain and drizzle with olive oil.

Step 28

Pickles:

Step 29

In a large saucepan boil together the sugar, vinegar, water and star anise, until the sugar has fully dissolved.

Step 30

Remove the mixture from the heat and cool slightly.

Step 31

Cut the vegetables to the shape and size you prefer.

Step 32

Store in vac pack bags and pour over the pickling liquor. Seal the bags and store at room temperature until needed.

Step 33

Wheatgrass Butter:

Step 34

Wilt 100g wheatgrass in boiling water and refresh in ice water.

Step 35

Squeeze out any water and blend with the cream, yoghurt and salt.

Step 36

Place the mixture in the fridge and age overnight.

Step 37

Press through a fine sieve.

Step 38

Then whip to create the butter, discard any remaining buttermilk.

Step 39

Grass Cooked Potatoes

Step 40

Preheat the oven to 170c.

Step 41

Peel the potatoes and season with olive oil and salt.

Step 42

Lay out a piece of muslin that has been soaked in water cover with wheatgrass and lay another wet piece of muslin over the top roll the potato up and cover in tin foil, bake for 1 hour.

Step 43

Remove the potatoes from the muslin and store in a sealed vac pack bag with some wheatgrass butter in a water bath set at 70 degrees.

Step 44

Wheatgrass Oil:

Step 45

Wilt the wheatgrass in boiling water and refresh in ice water.

Step 46

Squeeze out all the water and add to the blender with the oil and blend on high for 3 mins.

Step 47

Pass through muslin and store in a bottle at room temperature until needed.

Step 48

Parsley puree:

Step 49

Sweat the onion and garlic in a pan with the oil until softened but not brown.

Step 50

Add the cream and boil until reduced, add to the blender with the picked parsley and blend until smooth.

Step 51

Add ice if the temperature rises, pass through a fine sieve and store in a bottle until needed.

Step 52

Plating:

Step 53

Place a swirl of parsley puree around the plate.

Step 54

Place the glazed tongue in the centre of the plate.

Step 55

Arrange the pickled vegetables and potatoes around the tongue. Top with wheatgrass oil.

Step 56

Place the ravioli on top of the tongue.