Chalmar Farm kitchen | CHRISTMAS WREATH OF COLD PICKLED TONGUE WITH HONEY AND MUSTARD

CHRISTMAS WREATH OF COLD PICKLED TONGUE WITH HONEY AND MUSTARD

Serves 8-10 | 2 Hours 30 Mins | Easy
Christmas Special Occasions

CHRISTMAS WREATH OF COLD PICKLED TONGUE WITH HONEY AND MUSTARD

© Copyright Chalmar Beef 2020

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.



Ingredients:

  • 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

Method

1. Remove the pickled tongue from the brine solution, discarding the brine. Rinse the meat under cool running water.

2. Put the tongue in large saucepan with the vegetables, spices and bouquet garni, with enough cold water to barely cover the meat.

3. Bring to a gentle simmer with the lid on and poach very gently for 2 ½ – 3 hours until tender

4. Remove from the poaching liquid, leave it to cool slightly then peel off the coarse outer skin.

5. 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.

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.


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.

Ingredients:

  • 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

Method

1. Remove the pickled tongue from the brine solution, discarding the brine. Rinse the meat under cool running water.

2. Put the tongue in large saucepan with the vegetables, spices and bouquet garni, with enough cold water to barely cover the meat.

3. Bring to a gentle simmer with the lid on and poach very gently for 2 ½ – 3 hours until tender

4. Remove from the poaching liquid, leave it to cool slightly then peel off the coarse outer skin.

5. 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.

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.