Braised Ox Tongue with Savoury Pan Juices
Yes, keto as served. About 4g net carbs per serving, lower than 7 in 10 Scottish dishes.
What it is
Slow-braised ox tongue, incredibly tender and flavourful, served with its rich, natural pan juices. A traditional, hearty dish showcasing offal.
Key ingredients
Ox tongue, beef stock, mirepoix (onion, celery, carrot - minimal for flavour, not bulk), bay leaf, peppercorns, salt. Served with a side of buttered green beans or asparagus.
Optional tweaks
Ensure no starchy vegetables are served as a significant portion. Pan juices are naturally thickened from collagen and reduction, confirm no flour or cornstarch is added.
Watch out for
Root vegetables used in the braising liquid (though minimal carbs are absorbed into the meat/sauce); potential for added sugar in commercial beef stocks or gravies.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Scottish menuAll 166 Scottish dishes ›
