Baked ox tongue with mustard sauce recipe by Bartho Eksteen served with vegetables and paired with Herrnanuspietersfonrein Swartskaap wine.
Ingredients
1 large, whole, cooked ox tongue
125 ml sugar
30 ml cake flour
60 ml hot mustard powder
2.5 ml salt
250 ml boiling water
60 ml white grape vinegar
30 ml sunflower oil
15 ml freshly squeezed lemon juice
crumbed cornflakes
Recipe
Serves 6-8
Preheat the oven to 180°C.
Thinly slice the ox tongue (3-mm slices) and layer in a large ovenproof dish. Combine the sugar, flour, mustard powder and salt. Mix in the boiling water. Add the grape vinegar, sunflower oil and lemon juice. Pour mixture over the ox tongue and sprinkle the crumbled corn flakes on top. Bake for about 30 minutes until golden brown on top. Serve with vegetables.
Wine Pairing
Herrnanuspietersfonrein Swartskaap