Ingredients:
1 ox tongue
2 tsp peppercorn
3 tsp salt
2 carrots
2 turnips
2 sticks of celery
1 Onion
1 Leek
Small bunch of wild Garlic
2 cups vinegar
Method:
Roughly chop the carrots, turnips, celery, onion, leek & garlic. Add to a large pot, along with the salt & pepper and Ox tongue.
Cover with cold water. Bring to a boil and simmer for approximately 3 hours, until the meat is tender. Leave to cool until the tongue is handleable. Peel the skin from the tongue and discard.
Add the vinegar and 2 cups of the leftover broth from boiling the tongue to a pot or cauldron, Bring to a boil and simmer for a few minutes.
Thinly slice the tongue and put into a kilner jar, or other suitable container. Pour the vinegar broth over the tongue and leave for a minimum of one week before eating.