- 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
- 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
- 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.
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.