Beef tongue sandwich

Serves 8

• 1 kg pickled beef tongue
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 3 cloves garlic, crushed
• 1 bouquet garni (bay leaf, parsley, rosemary and thyme)
• 2.5 ml (½ t) black peppercorns

Bread

• 1 small red cabbage, thinly sliced
• 1 small green cabbage, thinly sliced
• 1 red onion, thinly sliced
• 1 carrot, cut into thin strips
• 8 soft rolls

Mustard sauce      

• 15 ml (1 tbsp.) olive oil
• 30 ml (2 tbsp.) plain flour
• 60 ml (¼ cup) white vinegar
• 125 ml (½ cup) boiling water
• 45 ml (3 tbsp.) mustard
• 60 ml (4 tbsp.) sugar
• 125 ml (½ cup) mayonnaise
• 15 ml (1 tbsp.) wholegrain mustard

1 Put the beef tongue with the onion, carrots, celery, garlic, bouquet garni and black peppercorns in a large saucepan. Pour enough cold water over to cover the tongue completely.

2 Bring the water to a boil. Simmer for 2 hours over a low heat, or until the tongue is tender. Allow to cool in the water.

3 Pull the skin off the tongue and cut into thin slices.

4 Combine the cabbage, onion and carrot.

Mustard sauce

1 Pour the oil in a saucepan and stir in the flour until a smooth paste forms.

2 Stir in the vinegar and water and bring to the boil. Whisk the remaining ingredients until smooth.

3 Serve the beef tongue on the rolls with the coleslaw and mustard sauce.