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:

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.