Serves 8
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Bread
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Mustard sauce
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.
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