Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Apples
    • Cabbage
    • Cheese
    • Citrus
    • Mushrooms
    • Pork
    • Potatoes
    • Root vegetables
    • View all
  • Dishes
    • Curry
    • Braai
    • Slow roasts
    • Soup
    • Pasta
    • Plant-based
    • Warm puddings
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • Login
  • WCellar
  • Contact Us
Editor’s picks
Warm crispy duck breast salad
Asparagus recipes

Warm crispy duck breast salad

35 minutes
Thai-style green chicken soup with coconut naan dippers
Soup recipes

Thai-style green chicken soup with coconut naan dippers

25–30 minutes 
Pumpkin, sage and anchovy fusilli
Great value

Pumpkin, sage and anchovy fusilli

15 minutes
  • Home
  • Recipes
  • turnips
Senegalese fish and rice stew
Butternut recipes

Senegalese fish and rice stew

1½ hours
Pickled turnips and beetroot with rustic chicken liver pate
Beetroot recipes

Pickled turnips and beetroot with rustic chicken liver pate

15 minutes
Lamb shoulder with herb dumplings

Lamb shoulder with herb dumplings

4 hours
Baked ostrich meatballs
Ostrich recipes

Baked ostrich meatballs

30 minutes
Couscous with chicken and vegetables
Couscous recipes

Couscous with chicken and vegetables

Fresh salmon steak with sour cream and lemon thyme

Fresh salmon steak with sour cream and lemon thyme

25 minutes
Good old fashioned chicken soup
Chicken recipes

Good old fashioned chicken soup

1 hour
Thyme, chicken and baby vegetable casserole

Thyme, chicken and baby vegetable casserole

45 minutes
Warm roasted duck and turnip salad
Duck recipes

Warm roasted duck and turnip salad

30 minutes
Creamy peppercorn fillet with burnt butter shallots and lentil and feta mash

Creamy peppercorn fillet with burnt butter shallots and lentil and feta mash

30 minutes
Vegetable matzo ball soup
Pesach recipes

Vegetable matzo ball soup

1¼ hours
Poached tongue in a mustard cream with root vegetables
Offal recipes

Poached tongue in a mustard cream with root vegetables

1 ½ hours
Load more
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2025 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • New Media
Please login or register to favourite a recipe.
Login/Register

Poached tongue in a mustard cream with root vegetables

By Abigail Donnelly
4
Easy
15 minutes
1 ½ hours

Ingredients

  • 500 g beef tongue
  • 2 bay leaves
  • 1 t black peppercorns
  • 4 cups vegetable stock
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 2 T olive oil
  • 1 cup cream
  • 2 T Dijon mustard
  • 1 T horseradish, grated
  • sea salt and freshly ground black pepper
  • For the root vegetables

  • 3 cups good-quality chicken stock
  • 200 g baby carrots, peeled and halved lengthways
  • 200 g baby turnips, peeled and halved lengthways
  • 4 baby fennel bulbs, peeled and halved lengthways
  • sea salt and freshly ground black pepper

Method

Place the tongue, lemon halves, bay leaves and peppercorns into a large saucepan. Pour over the vegetable stock and fill with water to submerge the tongue. Poach for 1 hour, or until the tongue is cooked through – top up the water during cooking if necessary.
Remove the tongue from the poaching liquid and peel away the skin. In a large pan over a medium to low heat, gently fry the onion and garlic in the olive oil until starting to brown. Add the cream and remove from the heat. Stir in the mustard and horseradish and season to taste.
Thinly slice the cooked tongue and toss with the warm mustard sauce.

To prepare the root vegetables: In a saucepan over a medium heat, bring the chicken stock to a simmer and gently cook the vegetables until tender-crisp. Drain, then season to taste. To serve: Divide the vegetables between four bowls and serve topped with the tongue and mustard sauce.
Cook’s note:
Don’t return the sauce to the heat once you have added the mustard as it will take on a bitter taste if cooked.
No longer frowned upon as an inferior meal option, affordable cuts of meat – from liver and kidneys to silverside and oxtail – are back on the menu and ready to reign supreme.

TASTE’s take:
No longer frowned upon as an inferior meal option, affordable cuts of meat – from liver and kidneys to silverside and oxtail – are back on the menu and ready to reign supreme. Here’s a host of ideas with meats that cut back on cost but not on flavour.