Ox tongue with thyme mustard sauce

1. Put the meat in a
pressure cooker. Add the bay leaves and peppercorns and cover with water. Cook
under pressure  for 20 minutes for every
500g plus an extra 20 minutes. This means 1kg tongue will cook for an
hour. If you use two smaller tongues, calculate the cooking time by using the
weight of the larger of the two tongues.

2. Remove the meat
carefully from the cooker and set aside to cool for 15 minutes. Carefully peel
the skin off the meat – use a paring knife if it won’t come off. Let the meat
cool completely, slice thinly and keep in the fridge until needed.

3. Sauce In a glass bowl, mix the mustard
powder, sugar, eggs, salt and vinegar. Put the bowl on top of a small pot
filled with boiling water or a double boiler and whisk until the mixture
becomes thick and creamy (about the consistency of pouring cream).

4. Remove the bowl
from the double boiler and cover the surface of the sauce with clingfilm. Set
aside to cool completely.

5. Add the thyme,
wholegrain mustard and yoghurt to the sauce and mix well. Keep in the fridge
until needed.

6. To finish Arrange a layer of the meat
in a serving dish and spread a layer of the sauce on top. Alternate the layers
and finish with sauce. Sprinkle more thyme over (if  using).

7. Serve the dish cold
or reheat in the oven at 200°C for 20 minutes.