Christmas is less than 5 weeks away, so let’s kick off the Christmas recipes with my beef tongue with a sweet mustard sauce.
This is honestly so good, I don’t even know why we only have it at Christmas time! Anyone?
The leftovers of both the tongue and the mustard work so well on sandwiches the next day. Although I must admit, there is hardly ever any tongue left over. Gammon maybe.
I’ll post some more Christmas recipes over the next few weeks so do check back soon!
All Christmas recipes will go here.
Beef Tongue with Sweet Mustard sauce
Servings 6
Ingredients
For the tongue:
- 1.5 kg beef tongue
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 2 tsp salt
- 3 bay leaves
- 1 large celery stick roughly chopped
- 1 onion quartered
- 2 litre water
For the mustard sauce:
- 3 egg yolks
- 4 tbsp sugar
- 3 tsp hot English mustard powder
- 1 tbsp white vinegar
- ½ cup stock
Instructions
For the tongue:
- Place the tongue together with the rest of the ingredients in a pot / casserole. Cover with lid and bring to a boil. Once boiling, reduce the heat and simmer for 2 ½ hours.
- Remove from heat and set aside, then allow to cool slightly. Once it has cooled enough for you to handle with ease, remove the skin, then let it cool completely before slicing.
For the mustard sauce:
- Combine the egg yolks, sugar, mustard powder and vinegar in a mixing bowl and whisk with a hand mixer. Now place in a small saucepan and add the stock (I use the stock the tongue was cooked in). Bring to a simmer while whisking, then remove from heat and let cool slightly.
- Spread the mustard on a serving platter, then top with the sliced tongue. Garnish with fresh herbs and serve with the remainder of the mustard sauce.