Name: Braised tongue with ginger and mustard beurre blanc
Yield: 0 serving
Cuisine: Beef
Ingredients: 1.00 ox tongue fresh or pickled; 1.00 onion medium, chopped; 2.00 carrots chopped; 6.00 black peppercorns whole; 1.00 fresh thyme sprig; 1.00 bay leaves; 600.00 ml stock chicken; 30.00 ml fresh ginger peeled, chopped; 2.00 onion finely chopped; 75.00 ml vinegar white wine; 225.00 g butter unsalted, cubed; salt and white pepper to taste; 30.00 ml Dijon mustard; lemon juice only; garnish garnish; 1.00 cucumber English variety, peeled, julienned; 30.00 g butter

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Ingredients (17)

1.00

ox tongue — fresh or pickled

POACHING LIQUID

1.00	onion — medium, chopped
2.00	carrots — chopped
6.00	black peppercorns — whole
1.00	fresh thyme — sprig
1.00	bay leaves
600.00 ml	stock — chicken

SAUCE

30.00 ml	fresh ginger — peeled, chopped
2.00	onion — finely chopped
75.00 ml	vinegar — white wine
225.00 g	butter — unsalted, cubed
	salt and white pepper — to taste
30.00 ml	Dijon mustard
	lemon — juice only
	garnish — garnish
1.00	cucumber — English variety, peeled, julienned
30.00 g	butter

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Method:

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.