CHRISTMAS WREATH OF COLD PICKLED TONGUE WITH HONEY AND MUSTARD
CHRISTMAS WREATH OF COLD PICKLED TONGUE WITH HONEY AND MUSTARD
Category
All Recipes
Christmas
Special Occasions
For a cold starter arrange thinly sliced cold beef tongue in a wreath, sassing it up with honey-mustard sauce. It’s tender and the flavour is perfect.
What we love about it: Cooking pickled tongue couldn’t be simpler. There’s no pre-prepping and it poaches virtually unattended, filling the kitchen with delicious aromas.
What we love about it: Cooking pickled tongue couldn’t be simpler. There’s no pre-prepping and it poaches virtually unattended, filling the kitchen with delicious aromas.
Persons
8
Cook Time
2 hours, 30 minutes
Total Time
2 hours, 30 minutes
Ingredients
- What you'll need:
- For the tongue
- 1 pickled tongue
- 3 whole peeled carrots
- 1 onion, peeled and halved
- 4 cloves
- 5 ml black peppercorns
- 5 ml mustard seeds
- 3 bay leaves
- 30 ml white wine vinegar
- Enough cold water to cover
- For the honey and mustard sauce (Mix together)
- 60 ml whole grain Dijon mustard
- 15 ml honey
- 60 ml cream
Instructions
- Method
- Remove the pickled tongue from the brine solution, discarding the brine. Rinse the meat under cool running water.
- Put the tongue in large saucepan with the vegetables, spices and bouquet garni, with enough cold water to barely cover the meat.
- Bring to a gentle simmer with the lid on and poach very gently for 2 ½ – 3 hours until tender
- Remove from the poaching liquid, leave it to cool slightly then peel off the coarse outer skin.
- When it’s completely cold, slice it thinly and arrange in a circle on a serving plate.
- For an even circle, use a small plate as a template. Garnish with herbs and pink peppercorns.
- Serve with honey and mustard sauce.
Notes
Chalmar Farm Kitchen advice:
- Time-strapped? Tongue can be cooked in a pressure cooker with great results.To shorten the cooling time, chill the hot tongue in ice water until it’s cool enough to handle, then remove the skin.
- Use left-over tongue for a Boxing Day sandwich or tortilla-filling.
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