Ingredients

Method

• 1 onion, halved
• 5 garlic cloves
• 4 bay leaves
• 10 g thyme
• 3 celery sticks
• 1.2 kg Woolworths beef tongue
• salt, to taste
• 5 whole peppercorns
• 4 turnips, halved or quartered
For the balsamic aïoli:
• 1 free-range egg yolk
• 1 t Dijon mustard
• 1 t lemon juice
• ½ garlic clove, crushed
• 1 cup canola oil
• 2 T balsamic vinegar
• salt, to taste
For the pistachio pesto:
• 100 g shelled pistachios
• 1 garlic clove
• 10 g Italian parsley
• 4 T olive oil
• 3 T lemon juice
• 50 g pecorino
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the tongue, place all the ingredients except the turnips in a large saucepan and cover completely with water. Bring to the boil, then reduce to a medium heat and cook for 2½ –3 hours.

2. Add the turnips towards the end of the cooking time and cook for 30–35 minutes.

3. To make the aïoli, whisk together the egg yolk, mustard, lemon juice and garlic until foamy. Add the oil in a thin stream, whisking continuously, until thick. Whisk in the vinegar and season. Chill until ready to serve.

4. To make the pesto, blend together all the ingredients except the seasoning. If you need more liquid, add more olive oil. Season and set aside until ready to serve.

5. Peel the tongue, slice and serve warm with the turnips and some of the broth. Top with the aïoli and pesto.

Cook's note: “Serve this with boiled potatoes. Make sandwiches using the leftovers with sliced tomatoes and leftover aïoli.”

Find more beef recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom