Tongue in mustard sauce
The first time I had tongue, and specifically this recipe, was at my Uncle and Aunt’s farm. Aunt Hannie was an incredible cook and with her trusty, ever warm AGA stove, she made the most incredible slow-cooked meals. She always had a stock pot simmering, which is my secret to all delicious cooking. Good home-made stock.
The dish was served cold, and my aunt did not strip away the top of the tongue, which I find odd, but that’s the way she did it. So it had this weird texture on top. I asked my cousin what it was and he said otter. I have never been afraid to taste anything, and I will never forget the taste of this delicious recipe when I tasted it the first time. Sweet and sour, a little zingy mustard taste, and oh the meat – tender and delicious. I had to return a few times to get another bite. When I asked my Mom afterwards if she could make us some otter like on the farm, she just giggled.
I found this recipe in her treasure trove of recipes. And it’s a must share.
The first time I made it for the family, I lied to the kids. What is it, they asked – “baked steak”, I said. They really enjoyed it, and after I told them what it really was, they freaked out a little. But the next day I saw the left-overs on sarmies. Couldn’t have been too freaky.
|Cooking the tongue:|
|Good quality fresh beef tongue||One tongue (quite large, really)|
|Brown Sugar||1 Tablespoon|
|Making the mustard sauce|
|Cake flour||2 Tablespoons|
|Mustard Powder||4 Tablespoons|
|Stock (beef or chicken)||250ml|
|Lemon||Juice of 1 lemon|
|Olive Oil||2 Tablespoons|
How you go about it:
Roll up the tongue and tie with a string. Boil until soft in salt water to which the cloves, brown sugar and peppercorns have been added. You can use the steam-pot for this too.
When the tongue is soft, let it cool down so that you can handle it. Pull off the skin – it should come off easily. make sure you get all the tongue surface bits – this is a bit icky – something tasting you while you are eating it. Put in the fridge and cool completely before you slice it. Slice in 1cm thick slices.
Mix the white sugar, the oil, flour, mustard, salt and stock. Pour in and mix in the vinegar, mayo and lemon juice.
I then learnt from my Mom to cook the sauce until it thickens.
Now get a nice oven roasting dish.
Pack a layer of tongue, pour half of the sauce and spread over it. Then another layer of tongue and another layer of sauce. Sprinkle the breadcrumbs on top and bake in the oven for 30 minutes at 180 Celsius.
It should be golden and crusty on top, with the most aromatic sauce bubbling through.
You can have this hot or cold. And the leftovers will be fantastic on sarmies.