Pickled beef tongue with baby onions in sweet mustard sauce
Recipe by: Mynhardt Joubert
 
Serves: 3-4
Prep time: 3 h 30min
 
Ingredients
1 large pickled beef tongue
2 large onions, cut into quarters
1 garlic head, cut in half
4 bay leaves
1 bottle white wine
1 liter prepared beef or chicken stock
1/2 cup whole breyani spice mix (star anise, fennel seeds, coriander seeds, cumin etc.)
1kg baby onions, unpeeled
1 tin condensed milk
15ml Dijon mustard
1/2 cup white wine vinegar
15ml yellow mustard seeds
 
Method
Place the beef tongue, onion, garlic, bay leaves, wine, stock and spices in a large pot and bring to a boil.
Cover with a lid and simmer for 2-3 hours or until the tongue is soft and the membrane is loose.
While the tongue is still hot, remove the membrane, cool down and place in the fridge.
Place the baby onions in a pot and cover with water. Bring to a boil.
Cook for 15-20 minutes or until soft.
Cool down and remove peel.
Place the condensed milk and Dijon mustard in a food processor and mix till smooth.
Slowly add the vinegar until the sauce has thickened.
Add the mustard seeds and pour the sauce over the onions.

Refrigerate until use.
Slice the tongue in thin slices and serve with the onions.