Corned Tongue

Corned Tongue

Corned Tongue

R78.49 Incl. VAT

In stock
0 out of 5

R78.49 Incl. VAT

SKU: 28 Category:

Description

Beef tongue brined with bay leaves and peppercorns

Please note we endeavour to complete all deliveries within 48 Hours. Below is a list of the main areas and the days we deliver to those areas.

Our friendly staff will contact you to confirm delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Saturday.

Southern Suburbs up to Steenberg – Monday to Saturday.

Paarl & Franschhoek – Tuesday

Stellenbosch, Somerset West & Overberg up to Kleinmond – Tuesday & Friday.

Table View, Sunset Beach & Blaauwberg – Mondays and Thursdays.

False Bay Area – Wednesdays.

Additional information

Weight1 kg

Corned beef tongue with mustard sauce

Ingredients

  • 2kg corned beef tongue
  • 2 carrots, chopped
  • 2 onions, left unpeeled and chopped
  • sprig parsley
  • stick of celery
  • 6 peppercorns
  • 5ml mustard powder

Mustard Sauce

  • 40g butter
  • 30ml flour
  • 450ml hot stock
  • 150ml milk
  • 20ml mustard powder
  • 10 ml wholegrain mustard

Method

  1. Place a tongue in a large saucepan and cover with cold water.
  2. Add remaining ingredients. Cover with a lid and bring to boil.
  3. Reduce heat and gently simmer for 40 minutes per kilogram of the tongue, plus a further 20 minutes. (1,5 kg requires 80 minutes cooking time).
  4. Remove tongue from liquid and plunge into cold water. When cool enough to handle remove skin and trim at the throat.
  5. Allow to cool completely, preferably overnight, before carving into thin slices.

Mustard Sauce:

  1. Melt butter, add flour and cook, stirring to a roux.
  2. Do not allow to brown.
  3. Add stock and milk and bring to boil stirring until thickened.
  4. Add mustard powder and wholegrain mustard to taste and stir.
  5. Cool and serve with sliced tongue.

 

Source: food24.com

 

 

 

 

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