Canadian Maple-Glazed Beef Tongue Canapés

Ingredients

In this Canadian adaptation, the traditional English potted tongue is transformed into a maple-glazed delight. The original dish is enhanced with the addition of a sweet and savory maple syrup and Dijon mustard glaze, which adds a distinct Canadian flavor profile. The canapés are also served on toasted baguette slices instead of traditional English biscuits, providing a lighter and crispier base for the tender beef tongue. The horseradish cream topping adds a tangy kick, balancing the sweetness of the maple glaze. We alse have the original recipe for Potted Tongue Canapés, so you can check it out.

• 1 beef tongue (about 2 pounds / 900g) 1 beef tongue (about 2 pounds / 900g)
• 1 cup (240ml) maple syrup 1 cup (240ml) maple syrup
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 1 baguette, sliced and toasted 1 baguette, sliced and toasted
• 1/2 cup (120g) sour cream 1/2 cup (120g) sour cream
• 2 tablespoons prepared horseradish 2 tablespoons prepared horseradish
• Fresh herbs (such as parsley or chives), for garnish Fresh herbs (such as parsley or chives), for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 35g, 25g
• Protein: 25g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Place the beef tongue in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 2-3 hours until the tongue is tender.
2. 2.
   Remove the tongue from the pot and let it cool slightly. Peel off the outer skin and trim any excess fat.
3. 3.
   In a small bowl, whisk together the maple syrup and Dijon mustard. Season with salt and pepper.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Brush the maple glaze over the beef tongue, ensuring it is evenly coated. Place the tongue on a baking sheet and roast in the preheated oven for 20-30 minutes, basting occasionally with the remaining glaze.
6. 6.
   Remove the tongue from the oven and let it rest for a few minutes. Slice it thinly against the grain.
7. 7.
   In another bowl, mix together the sour cream and horseradish. Season with salt and pepper.
8. 8.
   To assemble the canapés, spread a dollop of the horseradish cream on each toasted baguette slice. Top with a slice of maple-glazed beef tongue.
9. 9.
   Garnish with fresh herbs and serve.

Treat your ingredients with care...

• Beef tongue — Make sure to simmer the beef tongue until it is tender and easily pierced with a fork. This slow cooking process ensures a tender and flavorful result.
• Maple syrup — Opt for pure maple syrup for the best flavor. Avoid using pancake syrup or artificial maple-flavored syrups, as they may not provide the same depth of flavor.
• Baguette — Choose a fresh baguette and slice it into thin rounds. Toasting the slices adds a delightful crunch to the canapés.
• Horseradish — Adjust the amount of horseradish according to your preference for spiciness. Add more for an extra kick or reduce it for a milder flavor.
• Fresh herbs — Use fresh parsley or chives for a vibrant and aromatic garnish.

Tips & Tricks

• For a smoky twist, you can add a touch of liquid smoke to the maple glaze.
• If you prefer a sweeter glaze, increase the amount of maple syrup in the recipe.
• To save time, you can cook the beef tongue in a pressure cooker instead of simmering it on the stovetop. Follow the manufacturer's instructions for cooking times.
• If you're not a fan of horseradish, you can substitute it with whole grain mustard or a creamy mustard sauce.
• Make sure to slice the beef tongue thinly against the grain to ensure tenderness.

Serving advice

Serve these Maple-Glazed Beef Tongue Canapés as an elegant appetizer at your next gathering. Arrange them on a platter and garnish with fresh herbs for an eye-catching presentation. They pair well with a glass of chilled white wine or a refreshing sparkling beverage.

Presentation advice

To elevate the presentation of these canapés, you can drizzle a small amount of the maple glaze over the top of each slice of beef tongue. This adds a glossy finish and enhances the visual appeal of the dish.