Ingredients
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1kg corned tongue
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30ml (2T) butter
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2 cloves garlic, finely chopped
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15ml (1T) cake flour
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250ml (1 cup) warm milk
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5ml (1t) paprika
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5ml (1t) cayenne pepper
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Salt to taste
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15ml (1T) freshly ground black pepper
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125ml (½C) fresh cream
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45ml (3T) chopped fresh parsley
Method
Place the corned tongue in a large pot and cover with water.
Boil on medium to high heat for 2–3 hours until tender.
In a separate pot on medium heat, add the butter and garlic and sauté for a few minutes. Stir in flour.
Once combined and the flour has cooked through, pour in the warm milk and stir until the sauce is nice and thick.
Stir in all the dry spices, salt and pepper, then add the cream and take off the heat. Stir well.
After the corned tongue has finished cooking, leave it to cool for 30min.
Peel off the skin and slice the tongue into round 5cm thick pieces.
Add the sliced corned tongue to the sauce and place on low heat until the tongue is heated through.
Stir in the chopped parsley. Serve on a large platter with white rice and veggies.