How to prepare your West Peak Meats corned tongue:
Peel the outer layer of skin from the tongue and remove the rough end.
Place the corned tongue in a slow cooker with 500ml boiled water, 1 tsp. of salt, pink & black peppercorns and add a few bay leaves. Slow cook on Low for 8 – 10 hours.
Serve with mustard, mash, roast vegetables and traditional South African Slaphakskeentjies.
Slaphakskeentjies –
Ingredients:
1kg baby/ pickled onions
Salt for cooking
Mix 2 Tbsp. mustard powder, 1tsp. flour, 2.5ml turmeric and 60ml cold water. Mix the flour mix with 1 ½ cups of brown vinegar.
180ml brown sugar and 2.5ml salt
3 eggs
Method:
Clean 1kg baby/ pickled onions. Boil in a large pot with a little bit of salt, until they are soft.
Mix 2 Tbsp. mustard powder, 1tsp. flour, 2.5ml turmeric and 60ml cold water. Mix the flour mix with 1 ½ cups of brown vinegar.
Place 180ml brown sugar and 2.5ml salt in a pot and mix in the vinegar mixture. Heat over medium temperature until the sugar has dissolved.
Mix the 3 eggs in a bowl and add the vinegar mixture very slowly.
Pour the vinegar-egg mixture back into the pot and heat it slowly and continue to stir until it thickens.
Pour the warm sauce over the onions and bottle while still warm. Leave to cool down and place in the fridge.