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Add a photoA old farmers recipe from the Great Karoo region of South Africa
Ingredients
- ï¶ 1 pickled ox tongue
- ï¶ 2 carrots sliced
- ï¶ 1 onion chopped
- ï¶ 6 peppercorns
- ï¶ 1 clove
- ï¶ 1 bayleaf
- Mustard Sauce
- ï¶ 1 egg well beaten
- ï¶ 2Tbs sugar
- ï¶ 2tsp Mustard powder
- ï¶ 1/2 tsp Worcester sauce
- ï¶ 30 ml white vinegar
- ï¶ 20ml water
Directions
- Place tongue in a pot and cover with cold water, bring to boil,
- discard water and cover with fresh cold water,
- add all other ingredients, bring to boil and simmer till tender.45mins per kg plus 30 mins.
- Remove tongue from water and plunge into cold water to cool,
- carefully remove skin and excess fat,
- slice and serve with mustard sauce and mashed potatoes
- Mustard Sauce
- For larger quantities double up
- Mix well and boil in a double boiler stirring continuously until mixture thickens to a cream like consistency.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1g | |
| Recipe makes 6 servings | |
| Calories 4 | |
| Calories from Fat 3 | 75% |
| Total Fat 0.38g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 1mg | 0% |
| Total Carbs 0.15g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.12g | 0% |
| Protein 0.02g | 0% |
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