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For a cold starter arrange thinly sliced cold beef tongue in a wreath, sassing it up with honey-mustard sauce. It’s tender and the flavour is perfect.
What we love about it: Cooking pickled tongue couldn’t be simpler. There’s no pre-prepping and it poaches virtually unattended, filling the kitchen with delicious aromas.
1. Remove the pickled tongue from the brine solution, discarding the brine. Rinse the meat under cool running water.
2. Put the tongue in large saucepan with the vegetables, spices and bouquet garni, with enough cold water to barely cover the meat.
3. Bring to a gentle simmer with the lid on and poach very gently for 2 ½ – 3 hours until tender
4. Remove from the poaching liquid, leave it to cool slightly then peel off the coarse outer skin.
5. When it’s completely cold, slice it thinly and arrange in a circle on a serving plate.
For an even circle, use a small plate as a template. Garnish with herbs and pink peppercorns.
Serve with honey and mustard sauce.
Time-strapped? Tongue can be cooked in a pressure cooker with great results.
To shorten the cooling time, chill the hot tongue in ice water until it’s cool enough to handle, then remove the skin.
Use left-over tongue for a Boxing Day sandwich or tortilla-filling.
For a cold starter arrange thinly sliced cold beef tongue in a wreath, sassing it up with honey-mustard sauce. It’s tender and the flavour is perfect.
What we love about it: Cooking pickled tongue couldn’t be simpler. There’s no pre-prepping and it poaches virtually unattended, filling the kitchen with delicious aromas.
1. Remove the pickled tongue from the brine solution, discarding the brine. Rinse the meat under cool running water.
2. Put the tongue in large saucepan with the vegetables, spices and bouquet garni, with enough cold water to barely cover the meat.
3. Bring to a gentle simmer with the lid on and poach very gently for 2 ½ – 3 hours until tender
4. Remove from the poaching liquid, leave it to cool slightly then peel off the coarse outer skin.
5. When it’s completely cold, slice it thinly and arrange in a circle on a serving plate.
For an even circle, use a small plate as a template. Garnish with herbs and pink peppercorns.
Serve with honey and mustard sauce.
Time-strapped? Tongue can be cooked in a pressure cooker with great results.
To shorten the cooling time, chill the hot tongue in ice water until it’s cool enough to handle, then remove the skin.
Use left-over tongue for a Boxing Day sandwich or tortilla-filling.
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