Granny’s beef tongue and mustard

19 September


my kitchen rules sa season 3 episode 1 recipe

Beef tongue

30 ml olive oil

1/2 onion, roughly chopped

5 garlic cloves, peeled and roughly chopped

3 large beef tongues

60 ml white wine vinegar

6 whole cloves

5 bay leaves

10 ml salt

1.5 - 2 L water

Mustard sauce

250 ml white sugar

45 ml mustard powder

90 ml cake flour

750 ml mayonnaise

250 ml white vinegar

3 lemons, juiced

750 ml boiling water

Onion rings

3 onions, peeled and thinly sliced

500 ml cola

350 g cake flour

20 ml salt

10 ml fine white pepper

2 L canola oil, for frying

To serve

100 g rocket



  • Heat the olive oil in a pot.
  • Fry the onion until translucent.
  • Add the garlic and cook until soft and not browned.
  • Add the beef tongue, white wine vinegar, whole cloves, bay leaves, and salt to the pressure cooker.
  • Add the onion and garlic to the pressure cooker.
  • Add enough water to cover the tongue.
  • Close the lid and pressure cook for 1 hour or until it is soft.
  • Release the pressure and remove the tongue from the liquid.
  • Let the tongue cool down.
  • Remove the skin from the beef tongues.
  • Preheat the oven to 160°C.
  • Cut the tongue into slices.
  • Layer the sliced tongue in an oven-proof casserole and set aside, till the mustard sauce is done.
  • Once the mustard sauce is done, pour this over the beef tongue to cover it and bake for 25 to 30 minutes, or until the dish is baked through.


  • In a pot whisk together the sugar, mustard powder, cake flour, mayonnaise, white wine vinegar, and fresh lemon juice.
  • Slowly add the boiling water while continuously whisking.
  • Bring the sauce to a boil over low heat, while whisking.
  • Taste to make sure the sauce is cooked through and adjust the seasoning if needed. 
  • Pour over the beef tongue and bake in the oven.


  • Sliced the onions thinly with a mandolin.
  • Separate the onions from each other to make individual rings.  
  • Soak the onion in the cola for at least an hour.
  • Mix together the cake flour, salt, and pepper to dip the onion rings in.
  • Place the flour mixture in a flat dish, to make it easier to dredge the onions through.
  • Add the onions in the flour mixture and mix it through so all the onions are covered with the flour mixture.
  • Heat the oil in a deep fat fryer or in pot.
  • Fry the onion rings until golden.
  • Remove from the oil place on paper towel to drain excess oil.
  • Season to taste with salt.


  • Place the baked mustard and tongue sliced on a plate, in the center.
  • Top the pile with the deep-fried onion rings.
  • Garnish with fresh rocket leaves.
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