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

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?


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

Salt and vinegar tongue brine

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

Zucchini and quinoa salad

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


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.


Pure Beef - The Way Nature Intended 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.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.

Cape Grim has single handedly filled one giant hole for both our restaurants.

David Pugh, Restaurant Two and Three Bistro
Restaurant Two

Instagram Feed

Restaurants & Retailers

San Telmo - Argentinian Bar & Grill

San Telmo -  Argentinian Bar & Grill

Beef Australia 2018

Beef Australia 2018

Circa, 2 Acland St St Kilda

Circa, 2 Acland St
St Kilda

Garagistes, 103 Murray Street, Hobart TAS

Garagistes, 103 Murray Street, Hobart TAS

Flying Fish, Fiji

Flying Fish, Fiji

Our Farmers

Dallas & Jenny

DJ & JJ House

Richard Nicholls

Richard Nicholls

John D Bruce

John Bruce 2546

Alison Napier & Son

Allison Napier

Stephen Pilkington

Stephen Pilkington
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour
Kate Gibbs