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


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  • 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 



  • 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 



  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. 






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