Ingredients:
- 1 Pickled cow tongue from Braeside Butchery
- 2 White onions cut into quarters
- 2 Carrots chopped
- 4 Cloves
- 2 Bay leaves
- Water
Sauce: (500ml)
- ½ Tin condensed milk
- 100g Sugar
- 55g Mustard powder
- 100g Mayonnaise
- 100ml white spirit vinegar
Method:
Tongue:
- Wash the pickled tongue and place in a large pot with the onion, carrot, cloves and bay leaves.
- Cover with water and cook for 3 hours.
- Remove the skin while the tongue is still hot and place the warm tongue on a baking sheet and in the Big Green Egg to smoke for 10 – 15 minutes.
- Wash the tongue after, slice into pieces and serve with the sweet mustard sauce.
Sauce:
Whisk all the ingredients together and set in the fridge for 15 minutes to cool.
Insider’s tip: We used Apple Wood Chips for this recipe cooked at EGGcademy.
Recipe courtesy of Gerhard Koekemoer of Miele.