Excellent Corned Beef and Tongue with Creamy Honey mustard sauce

  1. Fill a large saucepan ½ with water and add in your onion, carrots, celery, bay leaves with your corned beef and tongue.
  2. Bring the water to a boil with the lid slanted and shimmer for 2 to 2 ½ hours (until tender).
  3. While the meat is boiling, mix together the sauce ingredients for the luscious and creamy honey mustard sauce. Whisk slightly until the creamy mixture is airy and the sauce has slightly whipped.
  4. Once the meat has fully cooked, carve according to your liking and serve with the creamy honey mustard sauce.

Serve with your Eid feast – enjoy on some freshly baked artisan bread rolls with thick layers of butter and top with some creamy honey mustard sauce.


Corned Meat:

  • 1 piece Excellent Meat Corned Beef
  • 1 piece Excellent Meat Corned Tongue
  • 1 Onion, quartered
  • 1 Stalk Celery, chopped
  • 2 carrots

Creamy honey mustard sauce:

  • 1 cup / 250ml Fresh cream
  • 3 tbls / 45ml Dijon Mustard
  • 1 tbls Mustard seeds, crushed
  • 3 tbls / 45ml Honey
  • 3 tbls / 45ml Brown sugar
  • ½ tsp / 2.5ml Onion powder
  • 3 chive stalks, chopped