• Corned beef tongue
  • 2-3 carrots, roughly chopped
  • 2 onions, peeled and halved
  • 1 stick of celery, roughly chopped
  • 6 peppercorns
  • St Louis Herbs of your choice (bay leaves, parsley, etc.)
  • 5 ml St Louis mustard powder
  • St Louis salt to taste


Mustard sauce

  • 40 g butter
  • 30 ml flour
  • 450 ml hot stock (from cooking tongue)
  • 150 ml milk
  • 20 ml St Louis mustard powder
  • 1 tbsp wholegrain mustard


  • Beef tonguePlace tongue and other ingredients into a large pot, then add enough cold water to cover the meat. Bring to a boil, then cook with the lid on for 30 minutes per kilogram of meat, plus an extra 30 at the end. The tongue is fully cooked when it is soft and easily pierced with a knife.When done, remove tongue from pot and allow to cool slightly. Strain the vegetables from the cooking water and reserve this stock for the mustard sauce. When tongue is cool enough to handle (but not totally cold), remove skin from tongue and unwanted bits at the base of the tongue. Allow the tongue to cool overnight, covered and refrigerated.
  • Mustard sauceMelt the butter in a pot over a low heat, then add mustard powder and flour, stirring constantly. Add your stock and milk slowly, stirring and allowing liquid to absorb before adding more. When the sauce has incorporated all the liquid and thickened slightly, add the wholegrain mustard and season to taste.Serve your corned beef tongue with mustard sauce, and your choice of Christmas sides.