- 1 beef tongue
- 2 carrots, cleaned and halved
- 1 onion, peeled and halved
- 4 bay leaves
- 5 cloves
- 1 t black peppercorns
- 1 t English mustard powder
- 1 bouquet garni
- 1 litre cold water
- Caramelised sweet potatoes, for serving
- For Abigail\'s mustard sauce:
- 1 x 215 g jar Dijon mustard
- 1 cup cream
Place the tongue in a large saucepan, add the vegetables, spices, bouquet garni and water. Ensure that the tongue is submerged. Bring to a boil, then reduce the heat to a simmer and cook for 2 hours or until tender, checking the water level regularly.
Once cooked, remove from the heat and leave the tongue in the water to cool. Once cool enough to handle, peel the tongue. I find the easiest way is to make a small incision along the length starting at the tip and peeling towards the sides.
Slice thinly and serve with the mustard sauce and caramelised sweet potato.
To make the mustard sauce, cook the mustard and cream in a saucepan over a low heat until well blended.
Cook's note: Serve with soetpatat (candied sweet potatoes).