Marinated Beef Tongue with Cannellini Hummus and Seasonal Veg

Beef tongue is always a Christmas hit on any festive table, and we’re pairing it with cannellini hummus and some seasonal veggies!


Cooking Methods

  • Cooking



Prep Time

20 minutes

Cooking Time

1 hour 45 minutes


For the Pickled Tongue:

  • 1 onion, peeled and quartered
  • 6 garlic cloves, crushed
  • 15ml (1 Tbsp) coriander seeds
  • 15ml (1 Tbsp) black peppercorns
  • 3 bay leaves
  • 1 x pickled beef tongue
  • 1 x pickled beef tongue

For the Marinade:

  • 60ml (1/4 cup) olive oil
  • Handful parsley, chopped
  • Handful coriander, chopped
  • Zest and juice of 2 lemons

For the Cannellini Bean Hummus:

  • 2 tins (2 x 400g) cannellini beans, drained and rinsed
  • 3 garlic cloves, minced
  • Zest and juice of 1 lemon
  • 60ml (1/4 cup) olive oil
  • Salt and black pepper

For the Seasonal Veg:

  • 6 baby beetroot
  • 6 baby carrots
  • 150g broccolini
  • Micro greens, to serve
  • Olive oil
  • Salt and pepper, to taste


For the Pickled Tongue:

  1. Heat your pressure cooker pot on a medium heat with a dash of olive oil.
  2. Fry the onion, garlic and aromatics for about 3-4 minutes or until fragrant. Add the pickled tongue and stock to the pot.
  3. Close the lid and pressure cook for about 1 hour 20 minutes or until soft. Release the steam, remove the tongue and allow to cool to the touch.
  4. Once cooled, peel the skin off the tongue and cut into 1cm slices.
  5. For the Marinade:

    1. Combine all marinade ingredients and pour over the cooked tongue slices.
    2. Allow to marinade in the fridge, covered, for about 30 minutes to 2 hours before serving.
    3. For the Cannellini Bean Hummus:

      1. Place all ingredients in a food processor and process until well combined and smooth
      2. Adjust seasoning according to taste and add a dash of extra lemon juice if necessary.
      3. For the Seasonal Veg:

        1. Pre-heat the oven to 180°C. Peel the beetroot and carrots and roast covered for about 15-20 minutes.
        2. Add the broccolini and roast uncovered for another 8-10 minutes. Season to taste and serve with micro greens.
        3. To Serve:

          1. Spread the cannellini bean hummus onto a serving platter, stack the marinated tongue slices and finish with the veggies.
Pete Goffe-Wood's Grilled Smoked Gammon & Pineapple Salsa