- Cook Time
- Prep Time
- 4 ServingsServings
- 1 Pickled tongue
- 6 bay leaves
- 1 Tbsp peppercorns
- 1 onion
- 1 carrot
- 2 sticks celery
- 1 Tbsp coarse salt
For the glaze
- 1 heaped tsp mustard powder
- 1/2 cup stock (water tongue was boiled in)
- 1 Tbsp ginger syrup
- 1 Tbsp apricot jam/jelly
For the Parsley Butter Bean Sauce
- 1 onion, chopped
- little oil for frying
- 1 tsp crushed garlic
- 1 bunch Italian parsley, finely chopped
- 1 x 410g (14 oz) tin butter beans
- 1 heaped Tbsp cornstarch
- 1/2 cup non-dairy creamer
- 1 cup water
Place all the ingredients into a pot and cover with water. Boil, covered, for approximately 2 hours until the tongue is soft.
Retain 1/2 cup strained stock for the glaze and discard the rest of the liquid.
Remove the tongue from the pot and when cool, peel off the outside layer.
Preheat the oven to 200 - 220 Dec C 30 minutes before serving.
Combine all the glaze ingredients, mix well and ocover the entire tongue with the glaze. Place the tongue on a large piece of aluminium foil. Bring the foil up on the sides to join the middle so that it lies loosely around the tongue, ballooning it.
Place it in an ovenproof dish and bake for about 15 minutes.
Open the foil parcel (be careful of the hot steam!), baste the tongue well with its own juices and continue to bake, uncovered, for another 5 - 10 minutes.
Serve immediately with the parsley butter bean sauce. The sauce can be made a day ahead and reheated on the stove or in the microwave.
PARSLEY BUTTER BEAN SAUCE
Fry the onion in a little oil until limp. Keep stirring as you add the garlic and parsley. Remove from the heat and set aside.
Drain the butter beans and reserve the liquid.
In a bowl, combine the cornflour, butter bean liquid, creamer and water, and mix well. Pour the mixture over the onion and mix well.
Return this mixture to the heat and stir until it thickens, then add the beans and continue stirring until the bean mixture starts to bubble.
Remove from the heart, add salt to taste and reheat before serving.
Serves 4 -5