Fleisherei Recipe - Pickled Ox Tongue with Sweet Mustard Sauce
Pickled Ox Tongue with Sweet Mustard Sauce

"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.

Serves: 6
  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. 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.
  3. 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.
  4. 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.
  5. Leave to cool completely before slicing the tongue.
  6. 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.
  7. 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. Serves six.

Pickled Ox Tongue

Pickled Ox Tongue
Recipe and images from Aninas-Recipes.com. Used with permission

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