Braised beef tongue with mustard and mushroom sauce

Double up on the deliciousness by serving with sweet mustard.

More than 1 hour 

Serves 4-6

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients

  • 1 (about 1.4kg) PnP pickled beef tongue 
  • 1 onion, quartered 
  • 2 carrots, roughly chopped 
  • 2 stalks celery, roughly chopped 
  • 1 PnP bouquet garni (herb and spice parcel)  
  • Water, to cover 

 

Sauce: 

  • Glug olive oil 
  • 1 punnet (250g) portabellini mushrooms, sliced 
  • 1 packet (200g) baby leeks, sliced 
  • 4 cloves garlic, finely chopped 
  • 2 Tbsp (30ml) wholegrain mustard 
  • 1 Tbsp (15ml) Dijon mustard 
  • Grated peel of 1 lemon 
  • 1 cup (250ml) white wine or vegetable stock 
  • Salt and milled pepper 

 

For serving:  

  • Salad greens 

 

Method

  1. Place tongue in a large pot with vegetables and bouquet garni.  
  2. Add water, making sure it completely covers tongue.  
  3. Bring to a boil, then reduce heat and simmer for 2½–3 hours, topping up water as needed.  
  4. Remove tongue from liquid and cool slightly for about 10 minutes, until it is easy to handle.  
  5. Cut a shallow slit down the middle, starting from the tip and being careful to cut only through the rough skin to reveal pink meat. (Click here for the full step-by-step guide.) 
  6. Peel skin off entirely and discard. 
  7. Heat oil in a pan over medium heat. 
  8. Sauté mushrooms and leeks for 10-15 minutes, until they start to caramelise. 
  9. Add garlic and mustards, and fry for another 2-3 minutes until fragrant. 
  10. Add grated lemon peel and white wine or stock, and simmer until sauce has reduced, about 12-15 minutes. Season.  
  11. Serve tongue sliced, with sauce and salad. 

 

 

 

 

 

Browse more festive recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Apple and almond tart

This easy apple and almond tart recipe is sure to be a family hit. Apples, creamy custard and buttery puff pastry are topped off with flaked almonds.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.