We're mad for this slow-cooked tongue with honey-mustard mayo

Serve this slow-cooked tongue with honey-mustard mayo on toasted ciabatta or add to a tomato bredie with peas. Perfection!

Recipe by: Bianca Strydom, Romy Wilson, Shavan Rahim

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Tongue with Honey Mustard Mayo

Serves 4 to 6 
Preparation: 15 minutes 
Cooking: 3–4 hours

Ingredients:

For the tongue:

  • 1.2 kg Woolworths Corned Beef Tongue
  • 1 onion, halved
  • 2 leeks, halved
  • 3 bay leaves
  • 2 T mustard seeds
  • 2 T salt
  • Water, to cover

For the sauce: 

  • 1 T honey
  • 4 T mayonnaise
  • 1½ T mustard
     

Cooking instructions:

  1. Place the tongue, onion, leeks, bay leaves, mustard seeds and salt in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer, cover and cook for 3–4 hours. Remove and allow to cool. 
  2. While the tongue is cooling, combine the sauce ingredients and season if necessary.
  3. Slice the tongue into large chunks and serve with honey-mustard sauce.