2 tbsp salt
2 Bay leaves
1 tsp chilli spice
2 cinnamon sticks
1 tsp fennel seeds (soomph)
1 tsp black pepper corns mixed with cloves
1 tsp coriander seeds
1 chopped onion
1/2 glass of dry red wine
Roughly 750ml water (until the ox tongue is half covered in the pot)
In a pestle & mortar, grind up the coriander & fennel seeds to loosen up the oils. Once you have grind them up, add to the pressure cooker pot.
Add the rest of the spices to the pot. Next, add the ox tongue, water, red wine & chopped onions.
Turn the pressure cooker on and allow to cook for 45min.
Prepping the cooked Ox Tongue
Once the oxtail is cooked, remove the outer layer of skin off the tongue with a knife. Slice diagonally and serve with mustard sauce. Enjoy!