Ingredients

• 1 moose tongue(about 1.5 kg)
• 2 onions, quartered
• 3 carrots, cut into chunks
• 3 celery stalks, cut into chunks
• 4 garlic cloves
• 10 black peppercorns
• 3 cloves
• 2 bay leaves
• 1 tbsp salt
• 1 For the sauce
• 250 ml cooking broth
• 2 tbsp butter
• 2 tbsp flour
• 2 tbsp Dijon mustard

Instructions

1. 1

   Place the tongue in a large pot with the vegetables and aromatics.

2. 2

   Cover with cold water and bring to a boil.

3. 3

   Skim, reduce heat, and simmer for 3-4 hours until tender.

4. 4

   Remove the tongue from the broth. Immediately plunge it into ice water.

5. 5

   Peel the thick skin while it is still warm.

6. 6

   For the sauce, make a roux with the butter and flour, then moisten with the broth.

7. 7

   Add the mustard and cook until thickened.

8. 8

   Slice the tongue thinly and drizzle with mustard sauce.