Pickled Ox Tongue with Onions in Sweet Mustard Sauce

Pickled Ox Tongue with Onions in Sweet Mustard Sauce
Pickled Ox Tongue with Onions in Sweet Mustard Sauce
Print Recipe
Pickled ox tongue slow cooked in a flavoured broth, served with “Slaphakskeentjies” - Boiled baby onions in a sweet and sour egg-based mustard sauce.
Servings Prep Time
8 people 3 hours
Servings Prep Time
8 people 3 hours
Pickled Ox Tongue with Onions in Sweet Mustard Sauce
Pickled Ox Tongue with Onions in Sweet Mustard Sauce
Print Recipe
Pickled ox tongue slow cooked in a flavoured broth, served with “Slaphakskeentjies” - Boiled baby onions in a sweet and sour egg-based mustard sauce.
Servings Prep Time
8 people 3 hours
Servings Prep Time
8 people 3 hours
Ingredients
Tongue
  • 1 Pickled Ox Tongue
  • 1 onion
  • 4 cloves of garlic crushed
  • 4 ml Star Anise Seeds
  • 7 Whole cloves
Sauce
  • 15 - 20 Pickle Onions
  • 2 large eggs
  • 2 tbls. Granulated sugar.
  • 1/2 tsp. salt
  • 2 tbls brown vinegar
  • 1 tbls whole grain mustard
  • 2 tbls water
Instructions
  1. Place the Ox tongue in a large stock pot and cover with cold water.
  2. Add the other ingredients and leave on a slow boil for 3 hours until tender.
  3. The membrane around the tongue should come away without effort.
  4. Remove from the liquid and allow to cool.
  5. Remove the membrane while still warm. Allow to cool completely before carving.
  6. Place the onions in cold water and peel while submerged. Boil for 20 - 30 min in salted water till soft. Drain well and set aside.
  7. In a glass mixing bowl whisk the eggs well.
  8. Add the rest of the ingredients and mix till fully incorporated.
  9. Over a water bath heat the mixture gently and whist continuously, till the sauce starts to thicken and aerate.
  10. It is ready when it covers and clings to the back of a tablespoon.
  11. Mix the onions into the sauce and refrigerate.
  12. TIP: The sauce could be made in a microwave whisking every 30 seconds.