- 1 x 1,5 – 2kg pickled ox tongue
- 2 tablespoons peppercorns
- 2 whole star anise
- 2 tablespoons fennel seeds
- 4 eggs, whisked
- ½ cup of water
- ¾ cups of sugar
- 4 tablespoons mustard powder
- ½ teaspoon salt
- ½ cup vinegar
- steamed green beans to serve
- fresh rocket to serve
- whole grain mustard to garnish
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! – Anina (www.aninas-recipes.com)
Fleisherei Test Drive Comments:
A delicious and little appreciated meat gets a chance to shine! A yummy sweet mustard sauce is a great accompaniment.
- 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.