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.