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Forage and Feast Sweet Mustard Sliced Beef Tongue by Jan Hendrik van der Westhuizen

60 Minutes
4 Servings
10 Ingredients

Description

Looking for an iconic dish for your Christmas lunch? Few are more nostalgic or South African than tongue – and this Forage and Feast Sweet Mustard Sliced Beef Tongue recipe by Michelin Star chef Jan Hendrik van der Westhuizen is the easiest to prepare.

 

Our limited-edition tongue is made with local beef and comes fully cooked and pre-sliced. Already roasted in a tangy yet sweet honey and mustard sauce, there’s less hassle for you and your family is more likely to love every bite.

 

Chef Jan Hendrik van der Westhuizen serves it with edible doilies or ribbons. Don’t have a mould or shape? No problem. Simply spread a thin layer of the mixture on wax paper and pop it in the oven for about 15 minutes until golden brown. The final step is arranging your plate. Chef Jan’s tip is to think about it like a carpaccio. Lay down the sauce, pack the tongue on top, then add the ribbon. That’s how you elevate your roast into the perfect gift. Enjoy the gift of gathering this Christmas with Forage and Feast Sweet Mustard Sliced Beef Tongue recipe. The ingredients are all in-store and on Checkers Sixty60 with delivery in 60 minutes.

Directions

1. Cook the beef tongue according to package instructions to heat it.

2. When the tongue is ready, prepare the sauce by heating the meat gravy and sprigs of thyme together.

3. Arrange the beef tongue slices on a plate. Drizzle the warm sauce over the beef tongue and serve with the duck fat doilies and dollops of wholegrain mustard.

4. Serve the sweet mustard sauce on the side.

5. To make the duck fat doilies, heat the oven to 160°C.

6. Place the egg whites into the bowl of an electric mixer fitted with the whisk attachment. Whisk until medium peaks form. Gradually add the castor sugar and whisk well after each addition.

7. Pour the melted duck fat (warm) into the egg whites in a thin, steady stream. Then using a metal spoon, fold in the flour and chicken spice.

8. Spread the mixture evenly and thinly onto a patterned silicone mat. Place in the oven and bake for 4 minutes. Take out and leave for a couple of seconds before removing the tuille from the silicone mat.

Ingredients

For the Beef Tongue:

  • 1 Forage and Feast Sweet Mustard Sliced Beef Tongue
  • 100ml Forage and Feast Meat Gravy
  • 2 sprigs thyme
  • 10ml wholegrain mustard
  • 125ml Forage and Feast Sweet Mustard Sauce

 

For the Duck Fat Doilies:

  • 50g egg whites
  • 20g castor sugar
  • 50g duck fat; melted
  • 50g cake flour
  • 10ml chicken spice