Place the tongue, lemon halves, bay leaves and peppercorns into a large saucepan. Pour over the vegetable stock and fill with water to submerge the tongue. Poach for 1 hour, or until the tongue is cooked through – top up the water during cooking if necessary.

Remove the tongue from the poaching liquid and peel away the skin. In a large pan over a medium to low heat, gently fry the onion and garlic in the olive oil until starting to brown. Add the cream and remove from the heat. Stir in the mustard and horseradish and season to taste.

Thinly slice the cooked tongue and toss with the warm mustard sauce.

To prepare the root vegetables: In a saucepan over a medium heat, bring the chicken stock to a simmer and gently cook the vegetables until tender-crisp. Drain, then season to taste. To serve: Divide the vegetables between four bowls and serve topped with the tongue and mustard sauce.
Cook’s note: Don’t return the sauce to the heat once you have added the mustard as it will take on a bitter taste if cooked.  

No longer frowned upon as an inferior meal option, affordable cuts of meat – from liver and kidneys to silverside and oxtail – are back on the menu and ready to reign supreme.

TASTE’s take:

No longer frowned upon as an inferior meal option, affordable cuts of meat – from liver and kidneys to silverside and oxtail – are back on the menu and ready to reign supreme. Here’s a host of ideas with meats that cut back on cost but not on flavour.