|corned beef tongue
|medium onion — peeled and quartered
|medium carrot — peeled and cut into chunks
|celery stalk — coarsely sliced
|garlic clove — peeled
|fresh ginger — peeled and cut into thick slices
|medium red onions — peeled and sliced
|butternut — peeled and sliced medium thick
|medium beetroots — peeled and sliced medium thick
|beef stock powder
|lemon — zest and juice
|ground white pepper
Prepare the beef tongue
Preheat the oven to 180°C.
Place the beef tongue in a large pot or can also be cooked in the instant pot or pressure cooker together with the onion, carrot, celery, garlic, ginger, bay leaves and juniper berries and cover with water. Do not add any salt as the meat is salty from the brine. If cooking in an instant pot cook for 60 minutes on high pressure and use the natural release.
Remove the tongue from the pot and remove the skin and any fat on the underside of the tongue.
Place the sliced red onion, butternut and beetroot in a roasting pan. Lay the peeled tongue on top and sprinkle with the stock powder. Add the wine, cover and roast the tongue until tender, turning frequently so that it becomes a rich red colour.
When tender after about 1 hour, remove from the pan. Lift the vegetables out of the pan and place on a serving platter. Slice the tongue and place on the platter together with the vegetables. The pan juices can be strained and spooned over the roasted tongue.
Serve with a baby spinach salad and spicy quince jelly.
Preparing the spicy quince jelly
Mix the quince jelly, wine, paprika, ginger, mustard, lemon zest and juice, salt and pepper together in a small saucepan. Simmer over medium heat for 5 minutes. Cool and serve with the tongue.
Beef and Lamb SA is the consumer education function of the Red Meat Industry Services (RMIS).
Recipe developed by Prof. Gerrie Du Rand. Photography by Michelle Parkin. Styling by Caro Alberts.