Pickled ox tongue with sweet mustard sauce

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, the addition of these spices makes the smell of cooking more pleasant.

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.

Recipe reprinted with permission of Anina’s Recipes. To see more recipes, please click here.
 
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