How To Cook Beef Tongue

In South Africa, ox tongue (beestong) is a quintessential part of a traditional Christmas lunch. Because it is usually served cold as part of a buffet alongside corned beef, glazed gammon, and various salads, it is the perfect “make-ahead” dish for a hot December day.

The secret to a classic SA tongue is the sweet and tangy mustard sauce that accompanies it.

How to Cook Beef Tongue: A Traditional South African Christmas Meal

• Prep time: 15 minutes (plus overnight soaking)
• Cook time: 3–4 hours
• Serves: 8–10 as part of a buffet

Ingredients

The Tongue:

• 1 large pickled (corned/salted) beef tongue (approx. 1.5kg – 2kg)
• 2 Bay leaves
• 5–10 Whole black peppercorns
• 1 Onion, quartered¹
• 2 Carrots, roughly chopped
• 2 Cloves of garlic, smashed
• 1 Stalk of celery (optional)

The Sweet Mustard Sauce:

• 1 cup Reserved cooking liquid (strained)
• 1/2 cup White vinegar
• 1/2 cup Sugar
• 2 Eggs, beaten
• 1 tbsp Mustard powder (like Colman’s)
• 1 tbsp Cornflour (Maizena)

Instructions

1. Prepare the Tongue

1. Soak: If the tongue is very salty, soak it in cold water for a few hours or overnight. Drain before cooking.
2. Boil: Place the tongue in a large pot and cover with fresh water. Add the onion, carrots, peppercorns, bay leaves, and garlic.
3. Simmer: Bring to a boil, then reduce heat to a low simmer. Cook for about 3 to 4 hours, or until the small bones at the base of the tongue can be easily pulled out.
4. Skin: Remove the tongue from the pot (keep the liquid!). While still warm, peel off the rough outer skin. It should come off easily; if not, it needs more cooking. Trim away any excess fat or gristle at the base.
5. Cool: Let the tongue cool completely before slicing it into thin, even rounds.

2. Make the Mustard Sauce

1. In a small saucepan, whisk together the sugar, mustard powder, cornflour, and vinegar until smooth.
2. Whisk in the beaten eggs and 1 cup of the strained cooking liquid.
3. Cook over low heat, stirring constantly, until the sauce thickens and coats the back of a spoon. Do not let it boil vigorously or the eggs will curdle.
4. Remove from heat and let it cool. It will thicken further as it cools.

3. Assembly

• Arrange the sliced tongue overlapping on a serving platter.
• Pour the cooled mustard sauce over the center of the slices or serve it in a bowl on the side.
• Garnish with fresh parsley or thin slices of gherkin.

Tips for Success

• The “Fork Test”: The tongue is ready when a fork slides into the thickest part with zero resistance.
• Slicing: Always slice the tongue when it is cold to get neat, thin slices. If you slice it while hot, it tends to crumble.
• Storage: This dish is actually better if made a day in advance, allowing the flavors to settle.

Note: If you bought a “fresh” (unpickled) tongue, you will need to brine it yourself for 4–5 days first, but most South African butchers sell them pre-pickled for the festive season.

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