Reinterpreting meat and two veg


Daniel Doherty, executive chef at Duck & Waffle, has the recipe to re-imagine classic English dishes.

Part 2: reinterpreting meat and two veg

24th September 2014

In this recipe, I will be reinterpreting the classic meat and two veg. It's a fairly straightforward and loose definition of a meal, so I'll take advantage of that by using some different ingredients that are not only super-tasty but very economical too. Anchovy and meat may seem like a strange combination, but it's been done for years – the saltiness of the fish cutting the richness of the meat beautifully.

Braised tongue and anchovy sauce

Makes 4 starter-sized portions

Braised tongue
1 ox tongue
1 onion, peeled and halved
1 carrot, peeled and halved
2 sticks celery
8 peppercorns
1 bay leaf
1 sprig thyme
Anchovy sauce
8 brown anchovy fillets
2 egg yolks
1 teaspoon caperberries
1/2 teaspoon
Dijon mustard 100ml olive oil
To serve
10 radishes, thinly sliced
1 handful freshly shelled peas
Splash olive oil
Handful parsley leaves

Ox tongue should be readily available at your local butcher. If not, ask him to order you one in.

To cook the ox tongue, first give it a really good wash in cold water and a scrub with a clean brush or scourer. Cover with cold water and leave in the fridge for a few hours.

Throw away the water and place the meat in a pan big enough to contain it. Cover with cold water and, over a medium heat, bring to the boil, skimming any foam or impurities that rise to the top.

Throw away that water, cover with water again and repeat, but when it comes to the boil this time, add all the other ingredients. Reduce the heat to a simmer and continue to cook for at least three hours until it feels soft when pressed with the back of a spoon.

When ready, allow to cool in the stock.

When cool enough to handle, peel away the thin skin from all over the tongue, and cut lengthways into 1cm-thick slices. If the tongue is particularly long, halve it first to make slicing more manageable. Set aside and discard the vegetables.

For the sauce, use a blender and blitz the egg yolk with the anchovies, caperberries and mustard. Slowly add the olive oil until all emulsified.

When ready to serve, heat a griddle pan and lightly oil and season the slices of tongue. Grill for two to three minutes on both sides and place on a plate. Dress the radishes and peas with a little olive oil and sea salt and add the parsley leaves. Serve two slices per person on each plate, scattering the radish and pea mix around the tongue and adding a good spoon of the anchovy sauce on the side.

More in this series

Reinventing shepherd's pie
Redoing jellied eels
Remaking tea and biscuits


We want our stories to go far and wide; to be seen be as many people as possible, in as many outlets as possible.

Therefore, unless it says otherwise, copyright in the stories on The Long + Short belongs to Nesta and they are published under a Creative Commons Attribution 4.0 International License (CC BY 4.0).

This allows you to copy and redistribute the material in any medium or format. This can be done for any purpose, including commercial use. You must, however, attribute the work to the original author and to The Long + Short, and include a link. You can also remix, transform and build upon the material as long as you indicate where changes have been made.

See more about the Creative Commons licence.


Most of the images used on The Long + Short are copyright of the photographer or illustrator who made them so they are not available under Creative Commons, unless it says otherwise. You cannot use these images without the permission of the creator.


For more information about using our content, email us: [email protected]


HTML for the full article is below.