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Mustard Glazed Beef Tongue

Mustard Glazed Beef Tongue

Course Main Course
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Servings 2 people

Ingredients

  • 1 beef tongue with skin on
  • filtered water
  • 1 carrot peeled and chopped
  • 2 stalks celery chopped
  • 1/2 medium onion cut in half
  • 2 cloves inserted into onion halves
  • 1 clove garlic
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 8 peppercorns

Mustard Glaze

  • 1/4 cup whole-grain dijon mustard
  • 1 tablespoon smooth dijon mustard
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon apple cider vinegar

Instructions

  1. Place beef tongue in medium stock pot; fill pot with enough water to cover tongue. Add in all other ingredients. Bring water to a boil.
  2. Skim away any scum from surface of water, lower heat to a simmer and cook for 2 to 2 and a 1/2 hours, or until knife inserted into the tongue comes out easily.
  3. Now! You must peel the skin away from the tongue while it is hot (do not let it cool with the skin on--you will be sorry!). Start at the base and top of the tongue, firmly grasp the skin and begin to peel towards the tip of the tongue. Skin will come off easily once you begin this process, do not worry. Discard skin, flip tongue over and remove any fat and gristle.
  4. Eat hot, or allow tongue to cool in its stock.
  5. Once ready to eat, make 1/4 inch slices, salt generously and serve with mustard sauce (see below).
  6. You may choose to dip in the sauce, or glaze the slices and either pop under the broiler or use your handy kitchen tiny torch to get a bit of color.

Mustard Glaze

  1. Mix all ingredients together.