A lovey Christmas dish to serve cold


  • Pickled Beef Tongue

  • 125 ml Sugar

  • 250ml Boiling Water

  • 12.5 ml Vinegar

  • 25ml Lemon Juice

  • 20ml Mustard Powder

  • 15ml Flour

  • 20 ml Oil


  • 1.

    Make the Sauce.

  • 2.

    Place sliced cooked pickled tongue in an oven proof dish. Pour over the sauce and let it simmer in the oven which has been pre-heated to 180c. Once tongue is cooked through leave to cool.

  • 3.

    Serve cold with a fresh green leafy salad.

Nutritional information

Nutritional analysis per serving (6 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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