OX TONGUE AND SWEET POTATO

Methods and Directions

• Brine one ox tongue for four days, cover and let it sit for 30 minutes. Strain the mixture

• Poach brined tongue for 4 hours.
• Once tongue is cooked, remove from the stock and press overnight with a weight on it.

• Strain and reduce the cooking liquid of the tongue to 300ml.
• Pass through a sieve and taste for seasoning. (Should be thick and sticky in texture.)

• Cut the sweet potato into a 10cm x 1cm baton.
• Slowly roast this till just cooked. Try to retain the shape.
• Season with salt, pepper and oil before roasting.

• Use a peeler to peel the skin off the vegetables.
• Continue peeling until the entire vegetable is in ribbons.
• Deep fry these ribbons till crisp.
• Season with salt.

• Lay 2 sheets of Tunisian brik pastry down.
• With a meat slicer, slice the Ox tongue very thinly and lay onto the brik pastry.
• Place a log of sweet potato in the middle and roll the log up.
• Bake in 180C oven for 15 minutes or till golden and crisp.

• Once the roll is crisp and cooled, it’s time to glaze it.
• In a pan add 60ml of ox tongue glaze. Let this reduce and bubble.
• Roll the log through the mix until well coated.
• Serve immediately.