Braised tongue with ginger and mustard beurre blanc

Recipe from: 12/1/1992 12:00:00 AM
Ingredients 19
Servings 1


Serving Change
  • 1
    fresh or pickled ox tongue
  • 1
    medium onion, chopped
  • 2
    carrots, chopped
  • 6
    black peppercorns
  • 1
    sprig of thyme
  • 1
    bay leaf
  • 600
    chicken stock or water (you may need more)
  • 30
    fresh root ginger, peeled and chopped
  • 2
    small onions, very finely chopped
  • 75
    white wine vinegar
  • 225
    unsalted butter, cubed
  • salt and white pepper to taste
  • 30
    Dijon mustard
  • squeeze of lemon juice
  • 1
    English cucumber, peeled and cut into thick julienne strips
  • 30


1. If tongue is pickled, soak overnight in cold water. Place vegetables, herbs and seasonings in a large saucepan. Place tongue on top and cover with stock or water. Bring to the boil and simmer for 2 1/2 to 3 hours. Add chicken stock or water ias needed. Allow tongue to cool in poaching liquid. Lift tongue from liquid, skin, trim and return to poaching liquid to keep warm. 2. SAUCE: Place chopped ginger, onion and vinegar in a pan, bring to the boil and reduce for 2 minutes. Add a few drops of cold water and bring mixture back to the boil. Remove pan from the heat, and gently whisk in cubed butter piece by piece. Let sauce infuse for 20 minutes. Season with salt and pepper, mustard and a squeeze of lemon juice. Pass through a muslin-lined sieve. Taste and warm through just before serving. 3. GARNISH: Place cucumber strips in a little water with the butter. Simmer until cucumber is just tender. Drain, refresh and keep warm. 4. TO SERVE: Reheat tongue in poaching liquid. Remove and slice thickly across grain of meat, allowing 2-3 slices per person. Have ginger and mustard beurre blanc and cucumber garnish ready. Arrange tongue slices in a semi-circle on serving plate. Nap with sauce and pile up cucumber in centre.

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