Pickled Ox Tongue with Sweet Mustard Sauce

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 cocktail 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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Pickled Ox Tongue with Sweet Mustard Sauce

A recipe for pickled ox tongue served with a sweet mustard sauce. Serve warm or cold.

Votes: 3
Rating: 4.67
You:

Rate this recipe!

Course

sunday lunch

Prep Time

1 hour

Cook Time

4 hours

Servings

servings MetricUS Imperial

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

Course sunday lunch Prep Time 1 hour Cook Time 4 hours Servings servings MetricUS Imperial 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

Votes: 3 Rating: 4.67 You: Rate this recipe!

Instructions

1. First off, remove the tongue from the packaging and cover with cold water. Leave for about 1 hour.
2. Place the tongue in a large pot, cover with water, add the peppercorns, star anise and fennel seeds.
3. 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.
4. 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.
5. The tongue is cooked when you are able to pull the meat back with a fork.
6. Remove the tongue from the pot, and leave to slightly cool.
7. Now you must pull the rough skin off, and I found that to be pretty easy while the tongue is still warm.
8. Leave to cool completely before slicing the tongue.
9. Meanwhile, in a saucepan combine the eggs, water, sugar, mustard powder, salt and vinegar and whisk over medium heat until it starts to foam.
10. Add a little more heat and cook the sauce, whisking continuously, until creamy and thick.
11. 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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