Smørrebrød with Ox Tongue, Gravy and Horseradish Cream

Ox tongue with gravy and horseradish cream © kvalifood.com

Ox tongue on smørrebrød is an old Danish lunch tradition and one of those toppings that is disappearing from many lunch tables, which is a shame. The tongue is simmered slowly for 2–3 hours with vegetables and spices, then the skin is peeled off and the meat is pressed under weight so it firms up and can be sliced cleanly. The flavour is mild and meaty with a silky-smooth, slightly fatty texture unlike any other cold cut. The gravy, made from the reduced cooking liquid, adds a jelly-like depth, and the horseradish provides the necessary sharpness. It’s a smørrebrød that requires planning — the tongue needs to be cooked the day before — but the result is something few other cold toppings can match.

Ox tongue with gravy and horseradish cream assembly © kvalifood.com
Ox tongue with gravy and horseradish cream assembly © kvalifood.com

Ingredients

Yields 4 servings

Boiled ox tongue

  • 1 ox tongue (approx. 1.5 kg)
  • 2 onions
  • 2 carrots
  • 2 bay leaves
  • 10 black peppercorns
  • 2 tbsp coarse salt

Gravy

  • cooking liquid from the tongue, reduced to 3 dl
  • 2 sheets gelatine
  • salt

Horseradish cream

  • 1 dl crème fraîche 38%
  • 2–3 tbsp freshly grated horseradish
  • 1 tsp lemon juice
  • salt

To serve

  • 4 slices dark rye bread
  • butter, for the bread
  • watercress
  • cornichons
  • coarsely ground black pepper

Directions

Ox tongue

Place the tongue in a pot with cold water, onions, carrots, bay leaves, peppercorns and salt. Bring to the boil and skim. Simmer for 2½–3 hours until tender. Remove the tongue and peel off the skin while it is still warm. Leave to cool under pressure (place a chopping board with a heavy pot on top).

Gravy

Reduce the tongue cooking liquid to approx. 3 dl. Dissolve the gelatine in the hot stock. Pour into a shallow dish. Chill in the refrigerator until set.

Horseradish cream

Mix the crème fraîche, horseradish and lemon juice together. Season to taste.

To serve

Spread the bread with butter. Cut the tongue into thin slices and place on the bread. Distribute pieces of the set gravy on top. Add a spoonful of horseradish cream. Garnish with watercress, cornichons and pepper.