South African Beef Tongue Recipe with Mustard Sauce

South African beef tongue is a slowly simmered whole cut of beef, peeled while warm, sliced, and often served with a tangy mustard sauce. Gentle cooking makes the meat tender, while onion, bay, peppercorns, and cloves give the cooking liquid a savory aroma; regional and family versions vary in their seasonings and sauces.

Ingredients

1 whole beef tongue, about 3 lb (1.36 kg)
10 cups water (2.4 L), or enough to cover the tongue in the pot
1 medium yellow onion, peeled and quartered, about 6 oz (170 g)
1 medium carrot, cut into large pieces, about 3 oz (85 g)
2 celery ribs, cut into large pieces, about 3 oz (85 g)
2 bay leaves
1 tsp whole black peppercorns (2 g)
4 whole cloves (about 1 g)
2 tsp fine salt (12 g), plus more to adjust the sauce
2 tbsp unsalted butter (28 g)
2 tbsp all-purpose flour (16 g)
1½ cups strained tongue cooking liquid (360 ml)
½ cup heavy cream (120 ml); whole milk is a lighter substitute, making the sauce thinner and less rich
2 tbsp prepared English mustard or Dijon mustard (30 g); use Dijon for a milder, less sharp sauce
1 tbsp white wine vinegar (15 ml)
1 tsp brown sugar (4 g), optional, to soften the mustard’s sharpness
¼ tsp fine black pepper (about 0.5 g)

Instructions

Prepare the pot. Rinse the tongue under cool running water and check the surface for any loose debris. Put it in a large, heavy pot with the water, onion, carrot, celery, bay leaves, peppercorns, cloves, and salt. The tongue should be mostly covered; add a little more water if needed. Bring the pot to a boil over medium-high heat, then lower the heat until the liquid barely simmers. Skim off any gray foam that gathers on top during the first 10 minutes. This initial preparation takes about 10 minutes.
Simmer until tender. Cover the pot with its lid slightly ajar and simmer gently for about 3 hours. Turn the tongue once or twice if it is not fully submerged. Avoid a vigorous boil: it can make the outside rough and reduce the liquid too quickly without helping the meat become tender. Start checking after 2 hours 45 minutes. A thin skewer or the tip of a small knife should slide into the thickest part with little resistance. Cooking time varies with the tongue’s size and the simmer’s strength, so continue for 15 to 30 minutes if it still feels firm. Check the thickest part with a food thermometer; USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for a whole cut of beef. The longer simmer here is also needed to make the tongue tender.
Rest, peel, and slice. Lift the tongue onto a rimmed plate or cutting board, reserving the cooking liquid. Let it rest for 3 minutes, then allow it to cool just until you can handle it safely, about 10 minutes. While it is still warm, use a small knife to loosen the thick, pale outer skin near the tip and peel it away in strips. If the skin sticks, make a shallow cut through the skin only and pull from that edge; do not wait until the tongue is cold, when the skin is harder to remove. Trim away any tough gristle at the base, then slice the meat across the grain into pieces about ¼ inch (6 mm) thick. The peeling and slicing take about 15 minutes.
Make the mustard sauce. Strain 1½ cups (360 ml) of the cooking liquid into a measuring cup and discard the cooked vegetables and spices. Melt the butter in a saucepan over medium-low heat. Stir in the flour and cook for 1 minute, stirring constantly, until it forms a smooth paste without browning. Slowly whisk in the warm cooking liquid, followed by the cream. Bring the sauce to a gentle simmer and cook for 4 to 5 minutes, whisking often, until it lightly coats a spoon. Stir in the mustard, vinegar, optional brown sugar, and black pepper. Taste and add salt if needed. If the sauce seems too thick, whisk in extra cooking liquid a tablespoon at a time; if it is too thin, simmer it gently for another minute or two. This takes about 15 minutes.
Serve. Arrange the warm tongue slices on a platter and spoon over some mustard sauce, or serve the sauce in a jug at the table. If the meat has cooled while you made the sauce, warm it gently in a little reserved cooking liquid until hot, rather than frying the slices until dry. Serve promptly with the remaining sauce.

Tips

Keep the simmer gentle. A quiet simmer is easier to control than a rolling boil and helps the tongue cook evenly. Keep the lid partly on and check the water level occasionally; add hot water if the tongue becomes exposed.
Peel while warm. The outer skin is much easier to remove before the tongue cools completely. If it has cooled and the skin is stubborn, warm the tongue in a little hot cooking liquid for several minutes, then try again.
Save and strain the broth. The aromatic liquid is useful for the sauce and can also be served alongside the meat. Strain it carefully to remove peppercorns, cloves, and vegetable pieces, and taste before adding salt because it becomes more concentrated as it reduces.
Adjust the mustard to your taste. English mustard gives a sharper, more assertive sauce; Dijon is gentler. Add mustard gradually if you are unsure, and balance an especially sharp sauce with the optional small amount of brown sugar rather than adding a large amount of cream.

Serving Suggestions

Serve the tongue hot in slices, with mustard sauce either spooned over the top or passed separately so each person can choose how much to add. Mashed potatoes are a dependable partner because they catch the sauce, while boiled or roasted potatoes make a simple, filling plate. For a South African-style meal, add cooked green beans, buttered cabbage, pumpkin, or another seasonal vegetable. A crisp green salad or lightly dressed slaw brings freshness and contrast to the rich meat.

The tongue also works well as a cold platter dish. Chill the cooked slices in a shallow container with a spoonful of strained broth to keep them from drying out, then serve them cold with mustard sauce, pickles, and bread. For sandwiches, slice the meat thinly across the grain and pair it with mustard, crunchy lettuce, or pickled vegetables. Keep the sauce separate until serving so bread does not become soggy.

Variations

Make the sauce dairy-free: Replace the butter with 2 tablespoons (30 ml) neutral oil and the cream with additional strained cooking liquid. Keep the flour and mustard, whisking the liquid in slowly as directed. The result is lighter and more broth-forward than the creamy version. For a gluten-free sauce, use a suitable all-purpose gluten-free flour blend in the same amount; whisk carefully and allow a little extra simmering time if needed to thicken.

Add a little sweetness or spice: Some cooks prefer a slightly sweet mustard sauce. Start with the listed teaspoon of brown sugar and add more only a pinch at a time. For a warmer, spicier finish, stir a small pinch of cayenne or a little extra black pepper into the sauce. These are optional adjustments, not essential ingredients, and the mustard should still be the main flavor.

Use the broth differently: Instead of making a cream sauce, reduce a few cups of strained cooking liquid in a saucepan until it tastes concentrated, then serve it as a simple jus. You can also keep some broth for reheating leftover slices. If you want a thicker, more traditional gravy-like consistency, make the butter-and-flour base as written and use broth in place of some or all of the cream.

Cook in a pressure cooker: A pressure cooker can shorten the simmer, but timing depends on the appliance and tongue size. Follow the manufacturer’s guidance for a large, dense cut, then check tenderness and the safe internal temperature before peeling. If it is still firm, pressure-cook it for a little longer rather than assuming a set time guarantees tenderness. Use the natural release recommended by the appliance instructions, and reserve the cooking liquid for the sauce.

Storage and Reheating

Refrigerate cooked tongue within 2 hours of cooking. Store sliced or whole tongue in an airtight container with a little strained cooking liquid to help prevent it from drying out; refrigerate the sauce in a separate container. The meat and sauce keep for 3 to 4 days in the refrigerator. For longer storage, freeze the tongue with a little broth and freeze the sauce separately for up to 2 to 3 months for best quality. Thaw frozen portions in the refrigerator rather than on the counter.

Reheat only the portion you plan to serve. Warm slices gently in a covered saucepan with a splash of broth, or microwave them covered in short intervals, turning or stirring as needed. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Warm the sauce over low heat and whisk in a spoonful of broth or milk if it has thickened in the refrigerator; avoid boiling it hard, which can make a cream sauce separate.

Frequently Asked Questions

What does beef tongue taste like?

Beef tongue has a rich, savory beef flavor, but its texture is especially tender and smooth when it has been simmered until a skewer slides in easily. The outer skin is tough and should be peeled off after cooking. The mustard sauce adds tang and creaminess without hiding the meat’s flavor.

How do I know when the tongue is tender enough?

Use both tenderness and temperature as checks. The thickest part should reach the USDA FSIS safe minimum of 145°F (63°C) and rest for at least 3 minutes, while a thin skewer should also enter with little resistance. If the temperature is safe but the tongue still feels firm, continue simmering; tenderness takes longer than simply reaching a safe temperature.

Can I prepare beef tongue a day ahead?

Yes. Cook it, peel it while warm, and let it cool before refrigerating it promptly in a covered container with a little strained broth. Make the sauce separately or the next day. Slice the tongue when cold for neat pieces, then reheat it gently in broth to 165°F (74°C) before serving.

Do I have to peel beef tongue?

Yes, remove the thick outer skin before serving. It is not the same as the tender meat beneath it, and it is easiest to peel while the tongue is still warm. Use a small knife to start an edge, then pull the skin back carefully; trim any tough tissue at the base as well.

Can I use the cooking liquid for the sauce?

Yes. Strain it first to remove the aromatics, then measure the amount for the recipe. The broth brings savory depth to the sauce, but its saltiness can vary with evaporation and the tongue itself, so taste the finished sauce before adding more salt. Extra strained broth can be chilled or frozen for another use.

What if I cannot find English mustard?

Dijon mustard is an easy substitute and is widely available. It makes a milder, less sharp sauce, so taste it before deciding whether to add a little more. Avoid substituting mustard powder without adjusting the liquid and seasoning, since it has a different concentration and can make the sauce unexpectedly strong.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).