Corned beef tongue with mustard sauce

Recipe from: 12/1/1999 12:00:00 AM
Ingredients 14
Servings 8
Time 15 minutes

Ingredients

  • 2
    kg
    corned beef tongue
  • 2
    carrots, chopped
  • 2
    onions, left unpeeled and chopped
  • sprig parsley
  • stick of celery
  • 6
    peppercorns
  • 5
    ml
    mustard powder
  • MUSTARD SAUCE
  • 40
    g
    butter
  • 30
    ml
    flour
  • 450
    ml
    hot stock
  • 150
    ml
    milk
  • 20
    ml
    mustard powder
  • 10
    ml
    wholegrain mustard
 

Method

80 minutes
 
Place a tongue in large saucepan and cover with cold water. Add remaining ingredients. Cover with a lid and bring to boil. Reduce heat and gently simmer for 40 minutes per kilogram of tongue, plus a further 20 minutes. (1,5 kg requires 80 minutes cooking time). Remove tongue from liquid and plunge into cold water. When cool enough to handle remove skin and trim at throat. Allow to cool completely, preferably overnight, before carving into thin slices. MUSTARD SAUCE: Melt butter, add flour and cook, stirring to a roux. Do not allow to brown. Add stock and milk and bring to boil stirring until thickened. Season. Add mustard powder and wholegrain mustard to taste and stir. Cool and serve with sliced tongue.
 

Read more on: beef
 

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