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Pickled Ox Tongue with Sweet Mustard Sauce
Anina March 27, 2015 beef, slow cook 5 Comments
Right. Let me just start off by saying how delicious Pickled Ox Tongue actually is. It might be a bit gross if you have to handle the tongue, clean it, cook it and pull the skin off by yourself – I won’t lie. And given I’ve grown up on a farm type set-up, were my gran and mom frequently cooked tribe and tongue, this was supposed to be child’s play, right? I might have become a real city slicker, I tell you…
Despite this however, this recipe of Pickled Ox Tongue with Sweet Mustard Sauce is actually pretty decent and delicious. When it comes to cooking pickled ox tongue, which I thought would be a mission, it actually requires little effort.
I got this beautiful piece of meat from the team over at Biltong@za. They stock amazing deli produce at four locations, with the Centurion Factory Deli being the queen of the lot – and not to mention the biltong outlets you will find throughout Gauteng. They know meat, guys!
So, back to the recipe. I decided to serve my Pickled Ox Tongue with a mouthwatering sweet mustard sauce – a great accompaniment for cold meats, hams and it turns out to be an amazing dip for co*cktail savoury bites and crisps. Believe me!
Now, this recipe for Pickled Ox Tongue is exactly the type of food my gran and mom would present on a special occasion, like Easter, accompanied by cold meats, chicken and salads. Be sure to visitBiltong@za Facebook page for monthly specials. You can also find a whole bunch of my recipes on their website. What will you be serving up this Easter?
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A recipe for pickled ox tongue served with a sweet mustard sauce. Serve warm or cold.
Votes: 3 Rate this recipe!
Rating: 4.67
You:
| Course | sunday lunch |
| Servings | servings |
Ingredients
- 1.5 kg pickled ox tongue
- 2 tablespoons mixed peppercorns
- 2 whole star anise
- 2 tablespoons fennel seeds
- 4 large eggs whisked
- 1/2 cup water
- 3/4 cup sugar
- 4 tablespoons mustard powder
- 1/2 teaspoon salt
- 1/2 cup vinegar
- steamed green beans to serve
- fresh rocket to serve
- whole grain mustard to garnish
Ingredients
|
Votes: 3 Rate this recipe! |
Instructions
First off, remove the tongue from the packaging and cover with cold water. Leave for about 1 hour.
Place the tongue in a large pot, cover with water, add the peppercorns, star anise and fennel seeds.
Even though the meat has been pickled, I thought the addition of these spices might make the smell of cooking more pleasant. I wasn't wrong.
Cook covered for about 4 hours, checking the water levels every now and then OR if you have a pressure cooker 1,5 – 2 hours of cooking should be sufficient.
The tongue is cooked when you are able to pull the meat back with a fork.
Remove the tongue from the pot, and leave to slightly cool.
Now you must pull the rough skin off, and I found that to be pretty easy while the tongue is still warm.
Leave to cool completely before slicing the tongue.
Meanwhile, in a saucepan combine the eggs, water, sugar, mustard powder, salt and vinegar and whisk over medium heat until it starts to foam.
Add a little more heat and cook the sauce, whisking continuously, until creamy and thick.
Arrange a platter with fresh rocket, layer your sliced tongue and serve with delicious sweet mustard sauce and steamed green beans. Garnish with whole grain mustard.
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About The Author
anina
Food blogger, Recipe Developer, Food Stylist and Photographer currently living the slow life in Cape Town, South Africa. I love to share easy and delicious recipes the whole family would enjoy.
