Description
A rich, old-school dish that’s surprisingly easy to make and packed with flavor. If you’ve never tried tongue before, this creamy mustard sauce will win you over.
Ingredients
Scale
Tongue:
- 4 lb fresh tongue (pickled works too if you can find it)
- 1/2 cup coarse salt
- 20 whole coriander seeds, lightly crushed
- 15 whole cloves
- 5 bay leaves (whole or broken into pieces)
- 25 ml sugar
- 25 ml of vinegar
- 750 ml water (enough to cover the meat)
Mustard Sauce:
- 2 tbsp oil
- 2 tbsp flour
- 60 ml mustard powder
- 125 ml sugar
- 4 ml salt
- 180 ml boiling water
- 180 ml salad vinegar
- 180 ml of mayonnaise
- Juice of 1/2 lemon
- 60 ml chopped gherkins (optional, it’s great without them too)
Instructions
Tongue:
- Put the tongue and all other ingredients into a large pot.
- Simmer gently for 3–4 hours until the meat is soft and easy to slice.
- Once done, remove the skin while it’s still warm; it peels right off.
- Slice it up and serve it plain or with the mustard sauce below.
Sauce:
- In a double boiler or heatproof bowl over a pot of simmering water, mix together oil, flour, mustard powder, sugar, salt, and boiling water.
- Stir until smooth.
- Pour in the vinegar and cook until the sauce thickens.
- Let it cool for a bit, then stir in the mayonnaise, lemon juice, and gherkins (if using).
How to serve
- Lay your sliced tongue in a baking dish.
- Pour the sauce over and bake at 350°F (180°C) for 30–40 minutes.
The result? Incredibly tender tongue slices with a creamy, punchy mustard glaze that pairs just as well with corned beef or brisket.
This dish is pure comfort food with a twist, easy, hearty, and absolutely delicious.
Notes
Adapted, prepared, tried, and tested by Esme from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Original recipe received from Melissa Mayo, but hugely modified to suit our own taste.
