Smoked Tongue with a Sweet Mustard Sauce

Ingredients:smoked tongue

  • 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:

  1. Wash the pickled tongue and place in a large pot with the onion, carrot, cloves and bay leaves.
  2. Cover with water and cook for 3 hours.
  3. 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.
  4. 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.

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