For the fresh tongue, prepare as follows
½ cup coarse salt
20 whole Coriander – crushed in a spoon, just to crack the outer shell
5 bay leaves – can use it as is on brake into smaller pieces
750ml water – enough to cover the tongue
Add everything in a big pot and cook for at least 3-4 hours till tender. Peel off the skin and slice up and use as is or add the sauce if you prefer.
We use ½ plain and ½ with sauce.
60ml mustard powder
180ml boiling water
80ml salad vinegar
Juice of ½ lemon
60 ml chopped gherkins
Place, oil, flour, mustard, sugar, salt and boiling water in double boiler, and stir until smooth.
Add vinegar and continue to cook until well blended and thickened.
Allow to cool slightly, then add mayonnaise, lemon juice and gherkins (I did not use the gherkins)
Pour over tongue in casserole and bake in 350F oven for 20-30 minutes
I doubled the sauce, and did not use the gherkins. It’s super yummy.
Received the original recipe from a friend but adapted by Esme Slabbert’s kitchen.