Beef Tongue with Mustard Sauce
A classic, tender delicacy featuring slow-cooked beef tongue finished in a tangy, savory mustard reduction.
Ingredients
- •1 beef tongue (approx. 2.5 lbs)
- •1 large onion, peeled and halved
- •2 carrots, peeled and chopped
- •2 celery stalks, chopped
- •3 cloves garlic, smashed
- •2 bay leaves
- •1 teaspoon black peppercorns
- •2 tablespoons olive oil
- •1/4 cup Dijon mustard
- •1 tablespoon honey
- •1 tablespoon apple cider vinegar
- •1 cup beef stock
- •1 tablespoon fresh parsley, chopped
Instructions
- 1
Place the beef tongue in a large pot and cover with water. Add the onion, carrots, celery, garlic, bay leaves, and peppercorns. Bring to a boil, then reduce heat and simmer for 2.5 to 3 hours until the tongue is very tender when pierced with a fork.
- 2
Remove the tongue from the liquid and let it cool slightly. While still warm, peel off the tough outer skin and trim away any excess fat or gristle at the base.
- 3
Slice the cleaned tongue into 1/4-inch thick rounds.
- 4
In a large skillet, heat the olive oil over medium heat. Sear the tongue slices for 1-2 minutes per side until lightly browned.
- 5
In a small bowl, whisk together the Dijon mustard, honey, vinegar, and beef stock.
- 6
Pour the mustard mixture into the skillet with the tongue slices. Simmer for 5 minutes until the sauce reduces and coats the meat beautifully.
- 7
Garnish with fresh parsley and serve immediately.
💡 Chef tips
- The tongue is much easier to peel while it is still warm; do not let it cool completely before removing the skin.
- You can prepare the tongue a day in advance by boiling and peeling it, then store it in the fridge until you are ready to sear and sauce it.
- If you prefer a thicker sauce, whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water during the final minutes of simmering.
✅ How it should turn out
The finished dish features succulent, melt-in-your-mouth slices of beef coated in a glossy, golden-brown sauce that balances sharp mustard heat with a hint of sweetness.