Ox Tongue
ox tongue · langue de boeuf · Rindszunge
Ox Tongue: what every chef needs to know
Chances are Ox Tongue is already in your kitchen — a classic fifth-quarter product with firm compact muscle tissue and a characteristic round, full flavour. The tongue of a mature bovine weighs 800–1200g and has a thicker, tougher outer skin than calf's tongue, which is peeled after boiling (95°C/3–4 hours) or sous vide (68°C/36 hours). The meat has a firm texture that slices beautifully and is well suited to glazing, curing or serving warm. Ox tongue is widely used in Jewish cuisine (tongue with sweet-and-sour sauce), French bistro cooking (langue en sauce gribiche) and Italian cucina povera (lingua in salsa verde). HACCP: fifth-quarter products require thorough cleaning before processing; core temperature 75°C (167°F) per EU Regulation 852/2004.
Ox Tongue: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Ox Tongue: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
sliced rundertong with Italian green sauce of parsley, capers, anchovy, garlic and lemon
boiled rundertong with classic French gribiche-sauce of hard cooked egg, capers, augurken and fines herbes
sliced rundertong in rich Madeira-sauce with mushrooms and truffelschijfjes
Ox Tongue: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
in aromatic broth; peel directly after boil while warm; freeze mogelijk as geheel for later use
Langzame collageen-extractie provides the most soft texture; huid remove while warm after cooking
after boil slices cut, brush with gereduceerde Madeira- of red wijnfond; afwerken in hete oven to glanzend
Ox Tongue: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Ox Tongue: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Ox tongue is available year-round through butchers and meat wholesalers. It is a classic offal product traditionally prepared poached or brined.
Ox Tongue: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Ox Tongue: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Madeira Bual with are nutty, light sweet character is the classic pairing for rundertong in Madeira-sauce and weerspiegelt the flavour of the sauce itself
- Madeira Bual
- Madeira Verdelho
dry, mineral Graves blanc (Sauvignon blanc) pairs with rundertong with green kruidensauzen through the fresh acidity That the vette tongvlees cuts
- Pessac-Léognan Blanc
- Graves Blanc
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Ox Tongue
How long should I boil ox tongue?
A minimum of 3–4 hours at 95°C (203°F) — a gentle simmer, not a rolling boil. The tongue is done when a skewer passes through easily. Sous vide at 68°C (154°F) for 36 hours gives a tender texture ideal for refined preparations.
How do I peel ox tongue?
While the tongue is still hot, make an incision at the base and remove the rough outer skin. The skin comes away easily if the tongue is sufficiently cooked and kept warm. Once cooled, the skin re-adheres.
Can I prepare ox tongue in advance?
Yes — an ideal mise en place item. Fully cooked and peeled, stored in its own cooking liquid at 0–4°C (32–39°F) for a maximum of 2 days. Freezing as a fully cooked product is possible (3 months at -18°C/0°F). After thawing, reheat in its own liquid.
At what temperature should you store Ox Tongue?
Store Ox Tongue at 0-4°C (raw), -18°C (diepvries), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Ox Tongue professionally?
The primary professional technique for Ox Tongue is Boiling at 95°C for 3-4 uur. Always verify core temperature with a calibrated probe thermometer.
Does Ox Tongue contain allergens?
Ox Tongue is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
