Fresh Boiled Tongue with Assorted Winter Veggies Served with Mustard Sauce


Fresh Boiled Beef Tongue

Fresh Boiled Tongue with Assorted Winter Veggies Served with Mustard Sauce

Serves 6-8

 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:

  1. One Fresh Beef Tongue
  2. 2 Medium Sized Onions—Peeled and Left Whole
  3. 1 Large Peeled Carrots Cut into Large Pieces
  4. 4 Celery ribs with Leaves
  5. 8 Peppercorns
  6. 1 Tsp. Salt
  7. 6 Sprigs Flat Leaf Italian Parsley
  8. 1 Small Green Cabbage cut into small wedges
  9. 10-12 Small Red Potatoes
  10. I More Large Peeled Carrot Cut into Large Pieces
  11. 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:

  1. In a large deep pot, place ingredients # 1-7 mentioned above in the pot and barely cover all with water.
  2. 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.
  3. 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.
  4. Peel the tongue and remove the roots.  Place the prepared tongue back in the pot on top of everything.
  5. Simmer fairly briskly covered for another 1/2 hour or until the potatoes, 2nd carrot and the cabbage are done.
  6. When they are done, turn off the heat.
  7. Now is the time to make the mustard sauce.

Ingredients for the mustard sauce:

  1. 3 Tblsp. butter
  2. 2 Tblsp. flour
  3. 1 Tsp. prepared mustard—which ever kind you wish
  4. 1 C. of the tongue broth.

Instructions for the mustard sauce:

  1. In a pan, over medium heat, melt the butter and stir in the flour till totally dissolved.
  2. Add the prepared mustard and slowly add in the tongue broth.
  3. Bring to a gentle boil and take off heat.  If there are still lumps in your sauce, strain it.
  4. Serve in a gravy bowl for guests to pour for themselves or pre-plate for guests with the sauce over all.
  5. 5.       Make sure to add more roughly chopped flat leaf Italian parsley to your servings. 

About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID.

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