Recipe Centre

Pickled tongue with grape preserve

Ingredients
2 kg fresh ox tongue
1 litre boiling water
60 ml sunflower oil
3 onions, sliced
3 carrots, sliced
3 bay leaves
4 peppercorns
5 ml salt
2 ml milled pepper
15 ml finely chopped celery
60 ml sultanas
60 ml grape preserve
30 ml brandy

Method:
Wash tongue thoroughly and place in a heavy-based saucepan. Cover with boiling water and simmer gently until tender, about 3 hours, topping up with water when necessary to keep tongue almost covered. Test with a fork, it should pierce the meat easily. Skin tongue. Heat oil in a saucepan and lightly brown onions and carrots. Add tongue, bay leaves, peppercorns, seasoning and celery. Cook gently until golden brown. Transfer tongue and vegetables to a dish and cover with foil. Add sultanas, grape preserve and brandy to pan and heat through. Pour sauce around tongue and serve.

Recipe From : FAIRLADY November 15, 1995

Recipe from FAIRLADY : November 15, 1995 See what FAIRLADY has in store this month. Subscribe now and save!