Pickled tongue with chickpea and mustard sauce

Story – Bite That Tongue

Pickled tongue with chickpea and mustard sauce
Pickled tongue with chickpea and mustard sauce

Ingredients:

The tongue

  • 1 Pickled ox tongue
  • 2 Onions, Cut into quarters
  • 2 Sticks Celery, Cut into 4 pieces each
  • 1 Large Carrot, Peeled and cut into 4 equal pieces
  • 1 Leek, Cleaned and cut into 4 pieces
  • 2 Liters Chicken stock (or Water)
Pickled tongue with chickpea and mustard sauce
Pickled tongue with chickpea and mustard sauce

The Sauce

  • 100 Grams Butter
  • 4 Tablespoons Whole grain Dijon mustard
  • 3/4 Cup Tongue stock
  • 3 Tablespoons Dry white wine
  • 1 Teaspoon Corn flour
  • 1 Can (410 grams) Cooked chickpeas, Drained
  • Salt and pepper for seasoning
  • 1 1/2 tablespoons Fresh parsley, Chopped for garnish

Directions:

The tongue:

  1. Add all the ingredients to a pressure cooker and cook at full pressure for 60 minutes.
  2. Allow the tongue to cool (just until it is safe to handle) in the stock, then peel off the skin.
  3. Strain the stock and discard the vegetables.
  4. Reserve 3/4 cup of the stock for use in the sauce, reserve the rest for later use.
  5. Keep the tongue warm.

The sauce:

  1. Melt the butter in a large saucepan and add the mustard, stock, wine and cornflour.
  2. Stir until the sauce thickens and the starts to simmer.
  3. Cook for about 5 minutes.
  4. Stir in the chickpeas and simmer for 5 more minutes.
  5. When the sauce is ready, slice the tongue and spoon over the sauce.
  6. Garnish with fresh chopped parsley and serve whilst warm.
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