kategorieë: KosEnglish recipes

Beef tongue sandwich

Serves 8

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  • 1 kg pickled beef tongue
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 3 cloves garlic, crushed
  • 1 bouquet garni (bay leaf, parsley, rosemary and thyme)
  • 2.5 ml (½ t) black peppercorns

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Bread

  • 1 small red cabbage, thinly sliced
  • 1 small green cabbage, thinly sliced
  • 1 red onion, thinly sliced
  • 1 carrot, cut into thin strips
  • 8 soft rolls

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Mustard sauce      

  • 15 ml (1 tbsp.) olive oil
  • 30 ml (2 tbsp.) plain flour
  • 60 ml (¼ cup) white vinegar
  • 125 ml (½ cup) boiling water
  • 45 ml (3 tbsp.) mustard
  • 60 ml (4 tbsp.) sugar
  • 125 ml (½ cup) mayonnaise
  • 15 ml (1 tbsp.) wholegrain mustard

1 Put the beef tongue with the onion, carrots, celery, garlic, bouquet garni and black peppercorns in a large saucepan. Pour enough cold water over to cover the tongue completely.

2 Bring the water to a boil. Simmer for 2 hours over a low heat, or until the tongue is tender. Allow to cool in the water.

3 Pull the skin off the tongue and cut into thin slices.

4 Combine the cabbage, onion and carrot.

Mustard sauce

1 Pour the oil in a saucepan and stir in the flour until a smooth paste forms.

2 Stir in the vinegar and water and bring to the boil. Whisk the remaining ingredients until smooth.

3 Serve the beef tongue on the rolls with the coleslaw and mustard sauce.

Deel
Gepubliseer deur
Nicole Kemp

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