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Sweet & Sour Beef Tongue

Sweet & Sour Beef Tongue

Just outside Barrydale, in the Tradouw Valley, Country Chef Beate Joubert gives authentic boerekos a Mediterranean twist. Try her Sweet and Sour Beef Tongue with Slaphakskeentjies recipe. If you love tongue, this is an absolute feast.

Sweet & Sour Beef Tongue

Country Chef Beate Joubert gives authentic boerekos a Mediterranean twist. Try her Sweet and Sour Beef Tongue with Slaphakskeentjies recipe. Recipes Sweet & Sour Beef Tongue European Print This
Serves: 12
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • beef tongue, pickled
  • 3 cups rooibos tea
  • 1 onion, peeled and chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 bay leaves
  • 5 black peppercorns
  • Sauce
  • 2 egg yolks, beaten
  • 1 tbs apple cider vinegar
  • 1 tbs brown sugar
  • 2 tbs olive oil
  • 2 tsp prepared wholegrain mustard
  • 1 tbs freshly squeezed lemon juice
  • ¼ cup mayonnaise
  • 1 tbs honey
  • ½ tsp ground cinnamon
  • 1 tsp grated fresh ginger
  • salt and pepper to taste
  • 1 bay leaf
  • ¼ cup seedless raisins
  • a few capers
  • 2 tbs toasted almond flakes
  • fresh dill or chives, finely chopped
  • Slaphakskeentjies
  • 1kg pickling onions, peeled
  • ½ cup dry white wine
  • ½ cup water
  • ½ cup balsamic vinegar
  • ½ cup dark brown sugar
  • 1 tsp hot mustard powder
  • a pinch of salt
  • 1 tbs olive oil
  • 1 egg, beaten
  • 1 tbs cornflour
  • a few curry leaves
  • ½ tsp turmeric
  • 2 capers

Instructions

  1. In a pressure cooker, cover the tongue with the rooibos tea, add the onion, celery, carrots, bay leaves and peppercorns, and cook for 1 hour until the meat is soft. Remove the tongue and immediately plunge it into cold water. Make a small cut in the skin, then pull it off and cut away any muscle tissue as well. Return the tongue to the cooking liquid and leave to cool.
  2. To make the sauce, beat the egg yolks in a metal dish positioned over boiling water. Add the vinegar, sugar and olive oil and mix well. Add the mustard, lemon juice, mayonnaise, honey, cinnamon, ginger, salt and pepper and beat continuously until the sauce starts to simmer. Remove from the heat and keep beating until it has thickened a little. Place back over the boiling water and add the bay leaf, raisins and capers and leave to simmer for a while to allow the flavours to infuse. Remove from the heat and remove the bay leaf.
  3. Preheat the oven to 160 °C.
  4. Slice the tongue and arrange the slices in an ovenproof dish. Pour the sauce over the tongue and bake for 20 minutes. Remove from the oven, leave to cool, then scatter over the almonds and dill or chives on top.
  5. For the slaphakskeentjies, boil the onions in the wine and water until soft. Drain, then transfer them to a serving bowl. Mix the remaining ingredients in a saucepan and heat slowly until the mixture starts to boil. Pour the hot mixture over the onions and leave to cool.
  6. Serve the tongue and slaphakskeentjies with fresh, warm ciabatta (see page 55) or rye bread with which to mop up the tasty sauce! (*Thank you to Peter Veldsman for his delicious ‘slaphakskeentjies’ (onion salad) recipe. I really can’t imagine why they’re called this. Do they look like ‘floppy heels’ (the direct translation from Afrikaans)? - Beate Joubert)

Wine suggestion: Joubert-Tradauw Redfin Pinot Noir 2013

Now try chef Beate Joubert’s Little Karoo Venison Parcels and Terrine with Brinjal and Red Peppers.

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