You will need
1 fresh or pickled beef tongue,+/- 1 kg
1 onion, chopped
2 carrots, chopped
2 bay leaves
2 cloves garlic, sliced
5 cups (1 ¼ litres) water
1 T (15 ml) Ina Paarman’s Chicken Flavour Stock Powder
3 T (45 ml) castor sugar
⅓ cup (80 ml) tarragon vinegar or cider vinegar
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
½ cup (125 ml) fresh cream
a few fronds of fresh tarragon (optional)
Replace tarragon vinegar with cider vinegar and add 1 – 2 T (15 – 30 ml) of prepared whole grain mustard.
The tongue can be made the day before, covered and refrigerated.
Wash and trim tongue. Place in a medium saucepan and add all the above ingredients and bring to the boil. Reduce heat and simmer very slowly for 3- 3½ hours until tender. Cool to touch temperature and peel away the skin. Put skinned tongue back into the cooking liquid and allow to cool. To store, drain off liquid, cover and refrigerate.
To make Tarragon Cream Sauce
Beat the eggs and castor sugar with a whisk in a glass bowl until light and fluffy. Add the vinegar and Lemon & black Pepper Seasoning. Place bowl over a pot of simmering water and keep beating until thickened. Remove from heat, and beat until cool. Add fresh, chopped tarragon.
Whip the cream and fold it into the sauce.
Slice the tongue into thin slices and serve with the Tarragon Sauce and wholegrain mustard on the side if desired.