Salt and vinegar Cape Grim tongue
with quinoa and zucchini salad and horseradish vinaigrette

Serves: 4

This exclusive recipe comes from Sydney-based food writer, author, photographer and cook, Kate Gibbs. Try it out at home and impress your family or friends.

Did you know – Kate’s grandmother is Australian cookery icon and national living treasure Margaret Fulton?

Ingredients

Blue Triangle 1 trimmed beef tongue (ask your butcher for it)
1 cup malt vinegar
2 bay leaves
1 tsp cloves
1 brown onion, skinned, quartered
cold water

Salt and vinegar tongue brine

Blue Triangle 3 litres water
1 ¼ cups salt
1 cup sugar
1 tbs juniper berries
½ tsp black peppercorns
3 bay leaves
2 tsp cloves

Zucchini and quinoa salad

Blue Triangle ¾ cup tri-coloured quinoa, rinsed well, drained
1 garlic clove, peeled and crushed
2 large zucchini
½ tbs fresh grated horseradish
juice of ½ lemon
1 tsp maple syrup
3 tbs extra virgin olive oil
¼ cup chopped parsley

Method

For the tongue, combine all brine ingredients in a large saucepan, bring to a boil and stir occasionally. Cool completely, add tongue to brine and chill in refrigerator for 4-5 days to brine. When brined, rinse tongue well in cold water, place in a large saucepan, add vinegar, bay leaves, cloves and onion and cover with water. Bring to a boil and cook 2 hours, until tender and skin starts to slip off easily (it won’t come off if it’s not cooked). You should easily be able to pierce through to centre with a small knife. When cool, remove skin completely and discard.

For the quinoa and zucchini salad, combine quinoa and 2 cups water in a small saucepan, add 1 pinch salt and garlic clove, cover with lid and simmer 20 minutes until water is completely reduced and quinoa tender. Leave covered 5 minutes off the heat. Meanwhile, halve the zucchini lengthways then thinly slice the zucchini lengthways using a mandolin.

For the horseradish vinaigrette, whisk together the horseradish, lemon juice, maple syrup and olive oil, season with salt and pepper and tweak according to taste. In a bowl, toss together quinoa, zucchini and horseradish vinaigrette to taste and arrange on a platter.

To serve, slice tongue as thinly as possible lengthways and arrange on platter beside the salad. Scatter over chopped parsley and more dressing.

We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS