Beef Tongue with Mustard Sauce
South African dish (Woolworths, served with soetpatat / candied sweet potatoes). Country: South Africa.
⏱️ Prep: 40 min🍳 Cook: 120 min
Ingredients
| 1 | beef tongue | |
| 2 | carrots, cleaned and halved | |
| 1 | onion, peeled and halved | |
| 4 | bay leaves | |
| 5 | cloves | |
| 1 tsp | 5 ml | black peppercorns |
| 1 tsp | 5 ml | English mustard powder |
| 1 | bouquet garni | |
| 1 litre | cold water | |
| — | caramelised sweet potatoes, for serving | |
| 215 g | Dijon mustard (for Abigail's mustard sauce) | |
| 1 cup | 240 ml | cream |
Instructions
Serves 4 to 6. Difficulty: Easy. Prep time: 40 minutes, plus cooling time. Cooking time: 2 hours. Wine/Spirit Pairing: Waterford Cabernet Sauvignon 2015.
- Place the tongue in a large saucepan, add the vegetables, spices, bouquet garni and water. Ensure that the tongue is submerged. Bring to a boil, then reduce the heat to a simmer and cook for 2 hours or until tender, checking the water level regularly.
- Once cooked, remove from the heat and leave the tongue in the water to cool. Once cool enough to handle, peel the tongue. The easiest way is to make a small incision along the length starting at the tip and peeling towards the sides.
- Slice thinly and serve with the mustard sauce and caramelised sweet potato.
- To make the mustard sauce, cook the mustard and cream in a saucepan over a low heat until well blended.
Cook's note: Serve with soetpatat (candied sweet potatoes).