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My Kitchen Rules South Africa

115RealityPG13 L

Granny’s beef tongue and mustard

19 September

5

my kitchen rules sa season 3 episode 1 recipe
Ingredients

Beef tongue

30 ml olive oil

1/2 onion, roughly chopped

5 garlic cloves, peeled and roughly chopped

3 large beef tongues

60 ml white wine vinegar

6 whole cloves

5 bay leaves

10 ml salt

1.5 - 2 L water

Mustard sauce

250 ml white sugar

45 ml mustard powder

90 ml cake flour

750 ml mayonnaise

250 ml white vinegar

3 lemons, juiced

750 ml boiling water

Onion rings

3 onions, peeled and thinly sliced

500 ml cola

350 g cake flour

20 ml salt

10 ml fine white pepper

2 L canola oil, for frying

To serve

100 g rocket

Instructions

METHOD BEEF TONGUE

  • Heat the olive oil in a pot.
  • Fry the onion until translucent.
  • Add the garlic and cook until soft and not browned.
  • Add the beef tongue, white wine vinegar, whole cloves, bay leaves, and salt to the pressure cooker.
  • Add the onion and garlic to the pressure cooker.
  • Add enough water to cover the tongue.
  • Close the lid and pressure cook for 1 hour or until it is soft.
  • Release the pressure and remove the tongue from the liquid.
  • Let the tongue cool down.
  • Remove the skin from the beef tongues.
  • Preheat the oven to 160°C.
  • Cut the tongue into slices.
  • Layer the sliced tongue in an oven-proof casserole and set aside, till the mustard sauce is done.
  • Once the mustard sauce is done, pour this over the beef tongue to cover it and bake for 25 to 30 minutes, or until the dish is baked through.

METHOD MUSTARD SAUCE

  • In a pot whisk together the sugar, mustard powder, cake flour, mayonnaise, white wine vinegar, and fresh lemon juice.
  • Slowly add the boiling water while continuously whisking.
  • Bring the sauce to a boil over low heat, while whisking.
  • Taste to make sure the sauce is cooked through and adjust the seasoning if needed. 
  • Pour over the beef tongue and bake in the oven.

METHOD ONION RINGS

  • Sliced the onions thinly with a mandolin.
  • Separate the onions from each other to make individual rings.  
  • Soak the onion in the cola for at least an hour.
  • Mix together the cake flour, salt, and pepper to dip the onion rings in.
  • Place the flour mixture in a flat dish, to make it easier to dredge the onions through.
  • Add the onions in the flour mixture and mix it through so all the onions are covered with the flour mixture.
  • Heat the oil in a deep fat fryer or in pot.
  • Fry the onion rings until golden.
  • Remove from the oil place on paper towel to drain excess oil.
  • Season to taste with salt.

TO SERVE

  • Place the baked mustard and tongue sliced on a plate, in the center.
  • Top the pile with the deep-fried onion rings.
  • Garnish with fresh rocket leaves.
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