How To Cook Pickled Tongue South Africa
Pickled tongue is a traditional South African delicacy that’s rich, tender, and full of flavor. It’s made from beef tongue that has been cured in a brine or pickling solution, giving it a distinctive tangy taste. Though it may take a bit of time to prepare, the result is a soft, flavorful dish that pairs beautifully with mashed potatoes, mustard sauce, or vegetables. Cooking pickled tongue the South African way brings out its natural richness while keeping it moist and succulent.
- Prepare the Pickled Tongue
If your pickled tongue is store-bought, it’s usually already cured and ready for cooking. Rinse it thoroughly under cold water to remove any excess brine or salt. If you’ve made your own pickled tongue, ensure it has been properly cured for several days in a salt and spice solution before cooking. Place the tongue in a large pot and cover it completely with cold water.
- Boil to Tenderize
Add a chopped onion, a few bay leaves, peppercorns, and a couple of cloves of garlic to the pot for flavor. Bring the water to a boil, then reduce the heat and let it simmer gently. Cooking the tongue slowly ensures it becomes soft and tender without drying out. Simmer for about two and a half to three hours, or until you can easily pierce it with a fork. The cooking time may vary depending on the size of the tongue. - Peel the Skin
Once the tongue is tender, remove it from the pot and allow it to cool slightly until it’s comfortable to handle. Using a small knife or your fingers, peel off the thick outer skin while the tongue is still warm. The skin should come off easily at this stage. Discard the skin and any excess fat. - Prepare a Flavorful Sauce (Optional)
Many South Africans like to serve pickled tongue with a rich mustard or onion sauce. To make a simple sauce, melt two tablespoons of butter in a pan and add a finely chopped onion. Sauté until golden, then stir in a tablespoon of flour and cook for a minute. Gradually add a cup of the reserved broth from the pot, stirring continuously to make a smooth sauce. Add a teaspoon of mustard or a splash of vinegar for tanginess. Let it simmer until thickened. - Slice and Serve
Slice the peeled tongue into thin pieces and place them on a serving platter. Pour the warm sauce over the top or serve it on the side. Garnish with fresh parsley for color. - Enjoy the Meal
Serve your South African-style pickled tongue with mashed potatoes, rice, or steamed vegetables. It can also be enjoyed cold, sliced thinly for sandwiches or salads.
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