Corned beef tongue with mustard sauce

Ideas
8 servings Prep: 15 mins, Cooking: 1 hr 20 mins
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Beef

By Food24 November 03 2009
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Ingredients (14)

2.00 kg corned beef — tongue
2.00 carrots — chopped
2.00 onion — chopped, peel on
fresh parsley
celery — chopped
6.00 black peppercorns
5.00 ml mustard — powder
mustard sauce
40.00 g butter
30.00 ml flour
450.00 ml stock — hot
150.00 ml milk
20.00 ml mustard — powder
10.00 ml wholegrain mustard
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Method:

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.



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