Tongue and Potatoes Baked in a Mustard Horseradish Sauce

Serves 2-6 depending on the tongue-one large and a couple of small ones

The beef tongue cost $20 (I remember long ago buying a tongue for just a dollar or two) and the 4 small pork ones were priced at $3.27 so as far as I was concerned, the decision was easy.  This dish turned out very tasty indeed so give it a try.  I know the recipe seems a bit tedious (3 steps) and it can be a bit of work, but if you enjoy tongue (and many won’t even realize that it is that) and a very lovely horseradish and mustard sauce, you’ll really appreciate the results.

STEP 1:Ingredients for boiling the tongue:

1. One fresh beef tongue (3 lbs.) but I cooked my 2 lbs. of 4 pork tongues
2. 1 Tsp. salt
3. 1 onion studded with 3-4 cloves
4. 6 sprigs of fresh parsley
5. 3 celery stalks with leaves
6. 2-3 peeled carrots cut in large pieces to put in the very beginning of the boiling of the tongue.
7. 3-4 more peeled carrots reserved to put into the stock the last half hour (to be used for your final presentation so when tongue is done save these to warm up just before serving your tongue platter).
8. Few whole pepper corns
9. 1( or more) bay leaf
10. Water to cover (and watch to see if you need to add more after an hour or so)

STEP 2:Ingredients for the mustard horseradish sauce: (this makes about 1 cupful and you might need more; you can always use this delicious left over sauce over something else—even poached eggs)

1. 3 Tblsp. sweet or salted butter
2. 2 Tblsp. flour
3. 1/2 to 1 tsp. Dijon styled mustard (per your taste buds)
4. 1/2 to 1 tsp. prepared horseradish (per your taste buds)
5. 1-2 Tsp. capers (optional)
6. 1 C. of some strained tongue broth

 

STEP 3: Ingredients for the final baking and serving:

1. 1 or more baking potatoes cut in medium size pieces
2. Brussels sprouts cut into fourths (optional)
3. Mushrooms-sliced thick (optional)
4. Cauliflower-some of the florets (optional)
5. Chopped parsley for garnish
6. Capers for garnish (optional)

STEP 1:Instructions for boiling the tongue:

1. Place the tongue and the listed ingredients in STEP 1  in a tall pot and bring to a boil.  Reduce heat, cover the pot and simmer until the tongue(s) are fork tender—about 2 ½ to 3 hours.
2. Remove the tongue(s) from the water and cool slightly. DO NOT START THROWING AWAY THE STOCK AND THE LAST BUNCH OF CARROTS THAT YOU HAVE BOILED.  Strain the stock (you can discard the old carrot, onion, etc.) and put the reserved now strained stock back in the same pot for further potential use; set aside your last bunch of boiled carrots to be reheated briefly for the final presentation.
3. When the tongue(s) have cooled a bit, if need be, cut off the bones and gristle at the thick end; slit the skin from the thick end to the tip on the underside.  Use a paring knife to loosen the skin at the thick end pull and peel off the skin from the thick end to the tip.  The pork tongue skin is definitely harder to pull off than that of the beef, so don’t be alarmed.  You’ll just loose a bit more of the meat.  (Well, it didn’t cost that much did it?)
4. Slice the tongue(s) in somewhat thick slices and place in a baking dish.

STEP 2:Instructions for the mustard-horseradish sauce: (You might have to double this amount if you have a lot of tongue slices).

1. Preheat oven to 375F  for the baking of this dish for preparation for STEP 3.
2. In a medium sized skillet or pan, melt the butter and add the flour.  Stir over medium heat till well blended. Add the horseradish and mustard and optional capers, stir till blended and add the tongue stock. Bring to a boil, reduce the heat to a simmer and simmer till sauce is smooth and thickened.

STEP 3: Instructions for the baking and final preparation:

1. Place the tongue slices, potatoes and optional veggies in STEP 3 listed ingredients into an appropriate correct  sized baking dish to fit it all in. Pour sauce over all.
2. Cover well and bake in a 375 degree pre-heated oven for 50 to 60 minutes.
3. Remove all to a pretty platter (it could be silver—oh so passé I know) and top it with chopped parsley and optional capers and surround it with your saved, set aside and briefly reheated boiled carrots. ( hint: The carrots could be reheated in your leftover stock if you bring the stock back to a brief boil. Or if you wish you could cook the carrots in the stock 30 minutes before your tongue oven dish is done. )