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Clover Pickled Tongue with a Three Mustard Sauce


Clover Pickled Tongue with a Three Mustard Sauce

Recipe by: Daleen van der Merwe
Serves 6
Preparation: 10 minutes plus 4 hours soaking
Cooking: 2 hours

1 pickled ox tongue
1 onion sliced
3 medium carrots, sliced
1 clove of garlic, chopped
1 bayleaf
4 peppercorns

Mustard Sauce
1 cup Clover Classic Plain Low Fat Dairy Snack 
2 Tbsp English mustard
2 Tbsp Dijon mustard
2 tsp wholegrain mustard
¼ cup honey 
1 Tbsp apple cider vinegar
¼ tsp garlic powder
½ tsp salt
½ tsp white pepper or black pepper
To Serve
Micro herbs 
Cover the tongue in cold water and soak for 3 hours.
Drain, put the tongue in a saucepan and cover with clean water. Add the rest of the ingredients and bring to the boil. Simmer for 1½ - 2 hours or until soft.
Peal of the skin while still warm and place back into the cooking liquid and let it cool.
Mustard Sauce
In medium bowl, combine all the sauce ingredients. Whisk until smooth. Thin with milk if you want a thinner sauce.
Cut the tongue into thin slices and arrange in a wreath on a platter. Spoon the sauce over or serve the sauce separately. Garnish with micro herbs.

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