Ingredients
Beef tongue
30 ml olive oil
1/2 onion, roughly chopped
5 garlic cloves, peeled and roughly chopped
3 large beef tongues
60 ml white wine vinegar
6 whole cloves
5 bay leaves
10 ml salt
1.5 - 2 L water
Mustard sauce
250 ml white sugar
45 ml mustard powder
90 ml cake flour
750 ml mayonnaise
250 ml white vinegar
3 lemons, juiced
750 ml boiling water
Onion rings
3 onions, peeled and thinly sliced
500 ml cola
350 g cake flour
20 ml salt
10 ml fine white pepper
2 L canola oil, for frying
To serve
100 g rocket
Instructions
METHOD BEEF TONGUE
- Heat the olive oil in a pot.
- Fry the onion until translucent.
- Add the garlic and cook until soft and not browned.
- Add the beef tongue, white wine vinegar, whole cloves, bay leaves, and salt to the pressure cooker.
- Add the onion and garlic to the pressure cooker.
- Add enough water to cover the tongue.
- Close the lid and pressure cook for 1 hour or until it is soft.
- Release the pressure and remove the tongue from the liquid.
- Let the tongue cool down.
- Remove the skin from the beef tongues.
- Preheat the oven to 160°C.
- Cut the tongue into slices.
- Layer the sliced tongue in an oven-proof casserole and set aside, till the mustard sauce is done.
- Once the mustard sauce is done, pour this over the beef tongue to cover it and bake for 25 to 30 minutes, or until the dish is baked through.
METHOD MUSTARD SAUCE
- In a pot whisk together the sugar, mustard powder, cake flour, mayonnaise, white wine vinegar, and fresh lemon juice.
- Slowly add the boiling water while continuously whisking.
- Bring the sauce to a boil over low heat, while whisking.
- Taste to make sure the sauce is cooked through and adjust the seasoning if needed.
- Pour over the beef tongue and bake in the oven.
METHOD ONION RINGS
- Sliced the onions thinly with a mandolin.
- Separate the onions from each other to make individual rings.
- Soak the onion in the cola for at least an hour.
- Mix together the cake flour, salt, and pepper to dip the onion rings in.
- Place the flour mixture in a flat dish, to make it easier to dredge the onions through.
- Add the onions in the flour mixture and mix it through so all the onions are covered with the flour mixture.
- Heat the oil in a deep fat fryer or in pot.
- Fry the onion rings until golden.
- Remove from the oil place on paper towel to drain excess oil.
- Season to taste with salt.
TO SERVE
- Place the baked mustard and tongue sliced on a plate, in the center.
- Top the pile with the deep-fried onion rings.
- Garnish with fresh rocket leaves.