Ox Tongue

Discussion in 'Syn Values' started by jadeelizabeth, 22 July 2011 Social URL.

  1. jadeelizabeth

    jadeelizabeth becoming a happier, healthier me

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    I've just had some ox tongue from the fresh meat counter in Tesco with some salad for my lunch but it didn't look very lean.

    Please can somebody tell me if there are any syns in Ox Tongue???

    Thanks
     
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  3. Snakes and ladders

    Snakes and ladders Silver Member

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    Hey Jadeelizabeth,

    This sounds very interesting, how did you prepare it? Was it nice? I have always been a bit put off by it, although I eat most kind of offal...

    Can't tell you about syns I'm afraid, but I'm sure someone else will know!

    SL
     
  4. jadeelizabeth

    jadeelizabeth becoming a happier, healthier me

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    You buy it off the fresh meat counter in slices as you would cooked ham, chicken, etc.
    I can see why people would think that though, it doesn't look the most tempting. It is an aquired taste though. My mum use to give it me when i was younger on my sandwiches so that's probably why i quite like it now.
     
  5. beckyblue

    beckyblue Silver Member

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    I love ox tongue. Mmm haven't had it for months as I'm sure it isn't syn free. Although I don't know how many syns it is! Sorry! X
     
  6. woodmouse

    woodmouse Gold Member

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    O.K. 28g on a red day is 1syn
    28g on a green day is 3syns
    I took these figures from an old syns lists but should think they're about right.

    I've actually bought an ox tongue au naturel a couple of times and cooked it myself - quite a lot of bother but nice to eat anyway :)
     
  7. Snakes and ladders

    Snakes and ladders Silver Member

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    How did you cook it, woodmouse? Would love to try it!
     
  8. woodmouse

    woodmouse Gold Member

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    O gosh! I had to go to the suppliers site as I couldn't remember off hand! It came with all the superfluous bits removed, so was fairly simple:
    [​IMG] A353 - Unsalted Ox Tongue

    [​IMG]
    Unsalted Ox Tongue

    Old-fashioned cut for slow cooking
    [​IMG]
    [​IMG][​IMG][​IMG][​IMG][​IMG]

    Write the first review

    [​IMG]
    Makes great value and tasty meals - simmer gently for several hours with aromatic vegetables like onions and carrots to tenderise the long muscles and release the flavour.

    [​IMG]Old-fashioned cut for slow-cooking[​IMG]Robust beefy flavour - goes well with sauces[​IMG]Enjoy hot or cold

    After the simmering I put it in a small round pyrex dish (it curled round quite comfortably inside - just fitted!) and topped it up with some of the cooking liquor, then put a small plate on top, weighted down, and cooled it in the fridge overnight. All ready for slicing the next day, and the stock had turned to jelly. If you buy one raw, you can store it in the freezer til you're ready to cook it - this will, however, give any nosey visitors rather a nasty shock.....
     
    Last edited: 22 July 2011
  9. ermintrude

    ermintrude Gold Member

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    Up to date syns:

    Tongue, ox, 28g
    Tongue, ox, 28g 3
     
  10. Snakes and ladders

    Snakes and ladders Silver Member

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    Thanks! I'll definitely have to try it! :)
     
  11. jadeelizabeth

    jadeelizabeth becoming a happier, healthier me

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    Thank you for everyone for all your help :)
     
  12. Ellie666

    Ellie666 Full Member

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    I used to cook from "raw" all the time before sw. Miss it. Might try again and will just try and trim more fat off.
    So much tastier and cheaper than the deli presliced stuff

    Sent from my iPhone using MiniMins
     
  13. Ellie666

    Ellie666 Full Member

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    Ok cooking now. Yummy

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