Traditionally you’d prepare 2 ox tongues curving around each other so they would fill a traditional tongue press and you’d get circular cooked cold meat that could be easily sliced. However you can serve it hot. Cover with cold water and bring to the boil, discard that water. Recover with fresh water and simmer for 4-5 hours with onion, carrot, leek, celery, garlic, thyme, bay leaf and parsley, 2 tbsp sea salt and 6 whole peppercorns. Skim the froth that gathers during cooking, drain and remove the skin off the tongue. Reserve some cooking liquor to make a hot sauce. Slice thinly and serve with horseradish and parsnip or celeriac mash.