- 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)
- 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
- Add all the ingredients to a pressure cooker and cook at full pressure for 60 minutes.
- Allow the tongue to cool (just until it is safe to handle) in the stock, then peel off the skin.
- Strain the stock and discard the vegetables.
- Reserve 3/4 cup of the stock for use in the sauce, reserve the rest for later use.
- Keep the tongue warm.
- Melt the butter in a large saucepan and add the mustard, stock, wine and cornflour.
- Stir until the sauce thickens and the starts to simmer.
- Cook for about 5 minutes.
- Stir in the chickpeas and simmer for 5 more minutes.
- When the sauce is ready, slice the tongue and spoon over the sauce.
- Garnish with fresh chopped parsley and serve whilst warm.