Beef Tongue with Mustard Sauce
A classic, tender delicacy that transforms humble beef tongue into a sophisticated dish with a sharp, creamy mustard finish.
Ingredients
- •1 beef tongue (approx. 2.5 lbs / 1.2 kg)
- •1 large onion, peeled and halved
- •2 carrots, peeled and chopped
- •2 stalks celery, chopped
- •3 cloves garlic, smashed
- •2 bay leaves
- •1 teaspoon whole black peppercorns
- •2 tablespoons unsalted butter
- •2 tablespoons all-purpose flour
- •1 cup beef stock
- •1/2 cup heavy cream
- •3 tablespoons Dijon mustard
- •1 tablespoon whole grain mustard
- •1 tablespoon fresh parsley, finely chopped
Instructions
- 1
Place the beef tongue in a large pot and cover with cold water. Add the onion, carrots, celery, garlic, bay leaves, and peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours until the tongue is very tender.
- 2
Remove the tongue from the liquid and let it cool slightly. While still warm, peel off the rough outer skin and trim away any excess fat or gristle at the base.
- 3
Slice the cleaned tongue into 1/4-inch thick rounds and set aside.
- 4
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a light roux.
- 5
Gradually whisk in the beef stock and heavy cream, stirring constantly until the sauce thickens and becomes smooth.
- 6
Stir in the Dijon and whole grain mustards. Season with salt and pepper to taste.
- 7
Add the sliced tongue to the sauce and simmer gently for 5 minutes until heated through.
- 8
Garnish with fresh parsley and serve immediately.
💡 Chef tips
- Peeling the tongue is much easier while it is still warm; if it cools too much, the skin will stick to the meat.
- 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 slice and sauce it.
- If the sauce becomes too thick, thin it out with a splash of the reserved cooking liquid or more beef stock.
✅ How it should turn out
The tongue should be fork-tender and succulent, coated in a velvety, golden sauce that balances the richness of the meat with the tangy, sharp bite of the mustard.