Back to Recipe Menu

Braised tongue with mustard & soy


  • Place the tongue in a large heavy-bottomed pot. Cover with water, bring to the boil and gently simmer for 1 hour. Then drain, rinse and remove the skin.
  • Return the tongue to the pot with the sherry, soy, 2/3 cup stock, the sugar and chilli. Bring to the boil, cover and very gently simmer for about 45-60 mins until tender, turning every now and again and adding more stock as needed. Then remove the tongue and the dried chillies.
  • Add a little more stock with the mustard and sesame oil to the sauce. Mix well and briefly cook to warm, adding more stock as needed to reach sauce consistency.
  • To serve, mound steamed rice in individual bowls and top with sliced tongue, plenty of the sauce and a garnish of spring onion.


  • 1½ kg ox tongue
  • ¼ cup sherry
  • ¼ cup soy sauce
  • 2 cups chicken stock
  • 1 tspn sugar
  • 1 dried long chilli, halved lengthways
  • 1 tbsp Dijon mustard
  • ½ tspn sesame oil
  • 2-3 spring (green) onions, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm