Fresh Boiled Tongue with Assorted Winter Veggies Served with Mustard Sauce
OK—I was bored with the usual and when I encountered a beef tongue decently priced at Atkinsons’ Valley Market, I bought it with gusto. 20 degrees outside is perfect for an interior made tongue dish. As I was cutting away the skin, I had warm memories of my mother serving my first introductory tongue at the table—skin on-in full glory and I was only 5 or 6. Oh my—I couldn’t believe it however when my mother was done peeling off the skin and serving it, I thought differently. It was delicious and still is—but the memories are strong and I had a good laugh today as I was pealing the skin—in memory of my dear mother. (Hint: You really are supposed to peal the skin pre-serving it.) Oh well, leave it to the Dutch.
Ingredients for the cooking of the tongue:
- One Fresh Beef Tongue
- 2 Medium Sized Onions—Peeled and Left Whole
- 1 Large Peeled Carrots Cut into Large Pieces
- 4 Celery ribs with Leaves
- 8 Peppercorns
- 1 Tsp. Salt
- 6 Sprigs Flat Leaf Italian Parsley
- 1 Small Green Cabbage cut into small wedges
- 10-12 Small Red Potatoes
- I More Large Peeled Carrot Cut into Large Pieces
- More Flat Leaf Italian Parsley to serve as garnish (this is really delicious to eat with the tongue)
Instructions for the cooking of the tongue:
- In a large deep pot, place ingredients # 1-7 mentioned above in the pot and barely cover all with water.
- Bring to a boil; reduce heat to a rolling simmer; cover and cook for about 3 hours. Do watch to make sure you aren’t simmering to much or that the water level is still adequate.
- At the 3 hour point, remove the tongue (it should be fork tender at this point) and add to the pot the cabbage, small red potatoes and 2nd carrot.
- Peel the tongue and remove the roots. Place the prepared tongue back in the pot on top of everything.
- Simmer fairly briskly covered for another 1/2 hour or until the potatoes, 2nd carrot and the cabbage are done.
- When they are done, turn off the heat.
- Now is the time to make the mustard sauce.
Ingredients for the mustard sauce:
- 3 Tblsp. butter
- 2 Tblsp. flour
- 1 Tsp. prepared mustard—which ever kind you wish
- 1 C. of the tongue broth.
Instructions for the mustard sauce:
- In a pan, over medium heat, melt the butter and stir in the flour till totally dissolved.
- Add the prepared mustard and slowly add in the tongue broth.
- Bring to a gentle boil and take off heat. If there are still lumps in your sauce, strain it.
- Serve in a gravy bowl for guests to pour for themselves or pre-plate for guests with the sauce over all.
- 5. Make sure to add more roughly chopped flat leaf Italian parsley to your servings.