Fresh Tongue With Mustard And Horseradish Sauce Recipe
Fresh beef tongue with mustard and horseradish sauce is quite delicious!
Thin sliced tender tongue in creamy horseradish sauce melts-in-your-mouth with fantastic flavor. I could suggest, if you want to try something off-beat, try to make this fresh tongue with mustard and Horseradish sauce and enjoy the rich taste.
Ingredients
| Tongue | 1 3 1/4 pound | |
| Onion | 1 Small, sliced | |
| Salt | 2 Teaspoon | |
| 1/2 teaspoon peppercorns 3, whole cloves | ||
| Water | ||
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Milk | 1/4 Cup (16 tbs) | |
| Dijon Mustard | 3 Tablespoon | |
| 1 tablespoon prepared white horseradish | ||
Directions
1. In 5- to 8-quart saucepot or Dutch oven over high heat, heat first 5 ingredients and enough water to cover to boiling. Reduce heat to low; cover and simmer 2 3/4 hours or until tongue is fork-tender.
2. Meanwhile, prepare mustard-and-horse-radish sauce: In small bowl, with wire whisk or fork, combine mayonnaise, milk, mustard, and horseradish until well mixed.
3. When tongue is tender, drain and rinse with cold water. Slit skin on underside from thick end to tip; loosen skin all around thick end. Grasp skin at thick end and pull it off. With sharp knife, trim all bones and gristle from thick end of tongue. Cut tongue crosswise into thin slices.
2. Meanwhile, prepare mustard-and-horse-radish sauce: In small bowl, with wire whisk or fork, combine mayonnaise, milk, mustard, and horseradish until well mixed.
3. When tongue is tender, drain and rinse with cold water. Slit skin on underside from thick end to tip; loosen skin all around thick end. Grasp skin at thick end and pull it off. With sharp knife, trim all bones and gristle from thick end of tongue. Cut tongue crosswise into thin slices.
Chef
