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Pressure cooker ox tongue with root vegies & sauce Gribiche

Method

  • Put the tongue in a pressure cooker, together with the onion, 1 large coarsely chopped carrot, the peppercorns, garlic, 6 parsley sprigs and enough stock to generously cover. Put the lid on, bring it up to pressure and cook for about 20 mins. 
  • Then depressurize and strain. Return the tongue to the cooker, together with the leek, cabbage, remaining carrots and chats. Pour in the strained liquid with more fresh stock if needed to cover. Put the lid on, bring back to pressure and cook for about another 10-15 mins. Depressurise again, and peel and slice the tongue. 
  • Cut the cabbage into wedges and slice the other vegies. 
  • At the same time, process the mustard, vinegar, seasonings and 5 tbsp water until well combined. 
  • Then add the oil, little by little, through the feeder tube, continually mixing. 
  • Transfer the mixture to a bowl and combine with the chopped eggs, thyme, 2 tbsp chopped parsley, seasonings and capers. 
  • To serve, place the vegies and tongue in individual flat soup bowls, spoon some of the hot liquid over the top and sprinkle with the sauce. 
  • nb.  This dish could also be gently cooked in a large heavy-bottomed pot for about 45-60 mins.

Ingredients

  • 1 large brined ox tongue
  • 1 medium onion, coarsely chopped
  • 1 large & 2 medium carrots, peeled
  • 1 tspn whole black peppercorns
  • 2 garlic cloves, crushed
  • 1 bunch fresh parsley
  • 1½-2 litres chicken stock
  • 1 large leek, washed well & halved
  • ½ green Savoy cabbage, core in
  • 12 chats (baby potatoes), scrubbed
  • 1 heaped tbsp Dijon mustard
  • 1 tbsp red wine vinegar
  • sea salt & freshly ground pepper
  • 175 ml canola or vegie oil
  • 2 hard boiled eggs, finely chopped
  • 1 heaped tspn chopped fresh thyme
  • 1 tbsp coarsely chopped, rinsed capers

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