[FROZEN] Ruston Butcher Ox Tongue Thin Slices 300g

These thinly sliced ox tongue pieces are versatile and can be cooked in several ways, whether you're planning to grill them for BBQ or add them to a hot pot. Here’s how to use them:

1. Preparation

• Thaw (if frozen): If the ox tongue slices are frozen, thaw them in the refrigerator overnight. For a quick thaw, submerge the sealed pack in cold water for about 30 minutes.
• Rinse (Optional): If desired, you can rinse the slices under cold water and pat them dry with a paper towel to remove any excess moisture.

2. Marinating (Optional)

• For Extra Flavour: Although ox tongue has a rich flavour, marinating can enhance its taste. Mix soy sauce, garlic, sesame oil, salt, pepper, and a hint of lemon juice in a bowl. Marinate the ox tongue slices for at least 30 minutes to infuse them with added flavour.

3. Cooking Methods

• Grilling (Yakiniku or Korean BBQ):
1. Preheat the grill to high heat.
2. Place the ox tongue slices on the hot grill.
3. Cook for 30 seconds to 1 minute on each side. Since the slices are thin, they cook very quickly. Aim for a slightly browned, caramelized surface.
4. Serve immediately with a squeeze of lemon or dipping sauce.
• Stir-Frying:
1. Heat a pan or wok over medium-high heat and add a small amount of oil.
2. Add the ox tongue slices and stir-fry for about 1-2 minutes, stirring frequently until browned and cooked through.
3. Add vegetables, garlic, and soy sauce for a flavourful stir-fry.
4. Serve with steamed rice or noodles.
• Hot Pot:
1. Bring your hot pot broth to a boil.
2. Add the ox tongue slices to the boiling broth. They will cook very quickly—about 15-30 seconds.
3. Remove the slices once they turn opaque and are cooked through.
4. Serve with your favorite dipping sauces and sides.

4. Serving Suggestions

• Korean BBQ Style: Serve the grilled ox tongue slices with lettuce wraps, sliced garlic, chili, ssamjang (Korean dipping sauce), and a bowl of steamed rice.
• Japanese Yakiniku: Pair with rice, dipping sauces, and side dishes like pickled vegetables or kimchi.
• Hot Pot: Serve the cooked slices with dipping sauces like soy sauce mixed with garlic, sesame oil, or chili paste.

5. Storage

• If you don't use the entire package, store the remaining slices in an airtight container in the refrigerator. Consume within 2 days for the best quality.
• If the product is opened but not used immediately, it can be stored in the freezer. Ensure it's tightly sealed to prevent freezer burn.

Tips:

• Avoid Overcooking: Thin slices of ox tongue cook very quickly. Overcooking can lead to a tough texture, so keep an eye on the cooking time.
• Seasoning: Simple seasoning with salt and pepper can bring out the natural flavour of the ox tongue, especially when grilling.

Ruston Butcher Ox Tongue Thin Slices offer a tender and flavourful experience that’s easy to prepare, making them a great addition to BBQ, stir-fry, or hot pot meals!

100% Ox Tongue (Beef)