Tongue with Mustard-Horseradish Sauce Recipe

Name: Tongue with Mustard-Horseradish Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 pound) fresh beef tongue; 1 large onion, sliced; 6 garlic cloves, smashed; 1 bay leaf; 1 whole star anise; 1/2 teaspoon black peppercorns; 2 tablespoons salt; 1/4 cup chopped shallot (1 large); 2 tablespoons unsalted butter; 1 1/2 tablespoons all-purpose flour; 1/4 cup heavy cream; 2 tablespoons whole-grain Dijon mustard; 1 tablespoon bottled horseradish; 1 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh dill; 1/2 teaspoon fresh lemon juice

Servings: persons

1 (3 pound) fresh beef tongue
1 large onion, sliced
6 garlic cloves, smashed
1 bay leaf
1 whole star anise
1/2 teaspoon black peppercorns
2 tablespoons salt
1/4 cup chopped shallot (1 large)
2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1/4 cup heavy cream
2 tablespoons whole-grain Dijon mustard
1 tablespoon bottled horseradish
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
1/2 teaspoon fresh lemon juice

1
Rinse tongue well with cold water and place in a deep 6- to 8-quart pot.
2
Add cold water to cover by 3 inches, then add remaining tongue ingredients.
3
Cover pot and bring to a boil.
4
Simmer, partially covered, until tongue is fork-tender, 2 1/2 to 3 hours.
5
fork-tender, 2 1/2 to 3 hours.
6
Transfer tongue to a cutting board (reserve 1 1/2 cups cooking liquid) and, when cool enough to handle, peel off skin and trim any fat or gristle.
7
Skim off fat from cooking liquid and pour liquid through a paper-towellined sieve into a large bowl, discarding solids.
8
Keep tongue warm, covered.
9
Cook shallot in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened.
10
Whisk in flour and cook, whisking, 1 minute.
11
Gradually whisk in reserved cooking liquid and cream, then bring to a boil, whisking.
12
Simmer sauce, whisking, until slightly thickened, 2 to 3 minutes.
13
Whisk in mustard, horseradish, herbs, lemon juice, and salt and pepper to taste.
14
Slice tongue and serve with sauce.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (3 pound) fresh beef tongue, 1 large onion, sliced, 6 garlic cloves, smashed, 1 bay leaf, and more.

Yes, Tongue with Mustard-Horseradish Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tongue with Mustard-Horseradish Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions