Ziva's Mustard Tongue or Brisket

Ingredients

• 1.2 pickled ox tongue
• 2.2 bay leaves
• 3.peppercorns
• 4.2 cloves garlic
• 5.1 onion, sliced
• 6.2 carrots, sliced
• 7.5 ml mustard powder
• 8.125 ml sugar
• 9.45 ml flour
• 10.80 ml mustard powder, for sauce
• 11.4.5 ml salt
• 12.45 ml oil
• 13.375 ml boiling water
• 14.200 ml vinegar
• 15.375 ml mayonnaise
• 16.1.5 lemon juice, freshly squeezed

Method

1. 1.Cover the meat with cold water and bring to the boil.
2. 2.Throw off this water.
3. 3.Put over fresh water with the bayleaves, peppercorns, garlic, the onion, the carrots and the mustard powder.
4. 4.Cook until tender. Remove from the water and cool.
5. 5.Mix the sugar, flour, mustard powder, salt and the oil. Add the boiling water and mix well. Add the vinegar, the mayonnaise and the lemon juice. Mix well and set aside.
6. 6.Slice the meat and layer in a dish.
7. 7.Pour over the sauce and bake at 180°C (350°F) for about an hour.

Notes

• Recipe uses either 2 pickled tongues or a 2 kg piece of pickled brisket — both work well.
• The sauce uses 80 ml (⅓ cup) mustard powder, which is a large amount — this is an intensely mustardy sauce characteristic of South African Jewish cooking.
• Source: page 1 of Adobe Scan 24 Feb 2026.pdf.