Beef tongue is one of those undeniably delicious delicacies that South Africans just can’t get enough of. With its subtle flavour and dense muscle texture, when it is slowly braised on a low heat in a flavourful stock, this off-cut chunk of meat can shine bright on your table for any occasion.
Chef Sibu Nyembe shares his recipe for this timeless classic. He slices it over a colourful summer salad and serves it with a fluffy slice of toasted dumpling (idombolo).
- 1 ox tongue
- 3 bay leaves
- 1 onion
- 1 clove
- 3 stalks of celery
- Salt & pepper (to season)
- 6 litres of water
- 10 ml olive oil
- Wash tongue thoroughly. Then season with salt and pepper and set aside.
- In a large pot, heat oil. Sauté onion for five minutes.
- Add garlic and celery with a tablespoon of water and steam until soft.
- Place the tongue in stock pot for 3-4 hours and cover with water.
- Chill and slice.
- 125g cake flour
- 5ml salt
- 15ml sugar
- 250ml lukewarm water
- 80g yeast
- Pinch of turmeric
- 1 whole Capsicum pepper, chopped
- In a mixing bowl, sift together flour, salt, sugar, instant yeast and turmeric.
- Make a hole in the centre of your flour and pour lukewarm water.
- Knead for at least 5 minutes to form a soft pliable dough.
- Leave to prove for 10-15 minutes.
- Knead again for 5 minutes and add the chopped capsicum pepper.
- Lay the dough in an oiled tray or bowl.
- Heat up water in a large pot and steam for 30 minutes. Test with a skewer to see if cooked. If it comes out clean, it is ready.
- Remove from plate. Cool down, slice and toast to desired consistency and serve with salad.