Braised Ox Tongue With Star Anise

Strip the partly cooked tongue of its membrane. Cut six holes at random and insert the lardons (a round and pointed object will help).

In a heavy-based pan, saute the onion, carrot, celery and garlic in a little oil and the pork skin, if using, until they are soft. Add the tongue and the red wine. Cook gently until the wine is almost gone. Add the cloves.

Add the stock, cover with a lid and cook gently for 2 hours, turning the tongue from time to time. Do not let the tongue dry out. Add water if you have to.

When it is soft, and the pork skin is so soft you can eat it with a spoon, remove the pot from the fire and add the star anise; the spice will infuse the sauce with its exotic aroma without actually overpowering it.

As the tongue is resting, skim the fat as it rises to the top. Do this well and systematically and you will not need to chill the sauce.

This dish can be made ahead in which case the fat will set in the refrigerator. Skim off before reheating gently.