Tongue with Sweet Mustard Sauce (Beestong)
Tongue with Sweet Mustard Sauce (Beestong). It brings a true taste of South Africa straight to your dining table.
Ingrédients
- 1 beef tongue (about 1–1.5 kg)
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 bay leaves
- salt and black pepper to taste
- water for boiling
- ½ cup yellow mustard for the sweet mustard sauce
- 2–3 tbsp sugar (adjust to taste)
- 1 tbsp vinegar
- 2 tbsp butter or margarine
- salt and pepper to taste
Instructions
- Rinse the tongue thoroughly. Place it in a large pot with chopped onion, garlic, bay leaves, salt, and pepper.
- Cover with water and bring to a boil. Reduce heat and simmer for 2–3 hours, until the tongue is tender.
- Remove the tongue and allow it to cool slightly. Peel off the tough outer skin while warm.
- Slice the tongue thinly across the grain.
- To make the sauce, melt butter in a small saucepan. Add mustard, sugar, and vinegar, stirring until smooth. Adjust seasoning with salt and pepper.
- Pour the sweet mustard sauce over the sliced tongue. Serve warm.
