Pickled Ox Tongue with Sweet Mustard Sauce
A recipe for pickled ox tongue served with a sweet mustard sauce. Serve warm or cold.
Pickled Ox Tongue with Sweet Mustard Sauce A recipe for pickled ox tongue served with a sweet mustard sauce. Serve warm or cold. |
| Servings | Prep Time |
| 6servings | 1hour |
| Cook Time |
| 4hours |
|
|
Ingredients
- 1.5kg pickled ox tongue
- 2tablespoons mixed peppercorns
- 2whole star anise
- 2tablespoons fennel seeds
- 4large eggswhisked
- 1/2cup water
- 3/4cup sugar
- 4tablespoons mustard powder
- 1/2teaspoon salt
- 1/2cup vinegar
- steamed green beansto serve
- fresh rocketto serve
- whole grain mustardto garnish
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.