Beef Tongue with Creamy Mustard Sauce: A Traditional Delight

1In a large pot, combine the beef tongue (1), onion (1), carrots (2), celery, garlic (4 cloves), bay leaves (2), peppercorns, and salt. Add enough water to cover the tongue completely, about 4 cups.

2Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 2.5 to 3 hours, until the tongue is tender and easily pierced with a fork.

3Once cooked, remove the tongue from the pot and let it cool slightly. Peel off the tough outer skin while it’s still warm, using a sharp knife to help if necessary.

4Slice the peeled tongue into thick slices, about 1/2 inch thick, and set aside.

5In a separate saucepan, combine the heavy cream (1 cup), Dijon mustard (3 tablespoons), whole grain mustard (1 tablespoon), and lemon juice (1 tablespoon). Heat over low heat, stirring gently until warmed through and well combined. Do not boil.

6To serve, arrange the sliced beef tongue (1) on a platter, drizzle generously with the creamy mustard sauce, and garnish with chopped parsley. Optionally, you can sauté the slices in olive oil for a crispy texture before plating.