Facebook Twitter Contact Us
 

Pickled Ox Tongue with Onions in Sweet Mustard Sauce

OX

Pickled Ox Tongue with Onions in Sweet Mustard Sauce

Recipe: Mynhardt Joubert 

Serves: 4 – 6 
Preparation: 10 minutes 
Cooking: 60 minutes
 
INGREDIENTS

Crostini
1 French loaf, cut in slices

3 Tbsp olive oil
 
Onions in Sweet Mustard Sauce 
15 - 20 small pickle onions
2 large eggs
2 Tbsp Granulated sugar.
½ tsp salt
2 Tbsp brown vinegar
1 Tbsp whole grain mustard
2 Tbsp water
 
Topping
1 cooked pickled ox tongue, thinly sliced

Micro herbs or watercress, to garnish
 
METHOD

Crostini
Preheat the oven to 200 °C. Line a baking tray with baking paper. Slice the French loaf in 1 cm-thick slices. Lightly brush both sides with the olive oil. Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for 6 to 9 minutes, until they’re crisp and nicely golden on top. 

 
Onions in Sweet Mustard Sauce 
Place the onions in cold water and peel while submerged. Boil for 20 - 30 min in salted water till soft. Drain well and set aside. 

In a glass mixing bowl whisk the eggs well. Add the rest of the ingredients and mix till fully incorporated. Over a water bath heat the mixture gently and whist continuously, till the sauce starts to thicken and aerate. It is ready when it covers and clings to the back of a tablespoon. Mix the onions into the sauce and refrigerate.
 
To Serve
Place a slice of tongue on each crostini, spoon the onions over and garnish with micro herbs or watercress.

What's Trending

Get Social

Afternoon Express on TwitterAfternoon Express on Facebook

Giveaways

Have your say

How do you like your curry?
Mild
Medium
Hot hot hot
  

Stay Connected

Twitter Facebook YouTube Instagram Contact Us
© Copyright 2015 Afternoon Express