Cold tongue with muscadel sauce

Recipe from: 2/1/1998 12:00:00 AM
Ingredients 15
Servings 1
Minutes 40 minutes


Serving Change
  • 1
    pickled beef tongue
  • water
  • 2
    bay leaves
  • 1
    carrot, sliced
  • 1
    onion, unpeeled and sliced
  • 4
    sprigs parsley
  • 125
    dried apricots, sliced
  • 250
  • 50
    wine vinegar
  • 1
    orange, juice and rind
  • 1
    small onion, finely chopped
  • 1
    clove garlic, crushed
  • 50
    redcurrant jelly
  • salt and freshly ground black pepper


40 minutes
Place the tongue in a large saucepan and cover with water. Add the bay leaves, carrot, onion and parsley and bring to the boil. Reduce the heat and simmer for 3 hours, or until skin peels away easily. Remove tongue from the saucepan and allow to cool. Peel away the skin and clean the base of the tongue, making sure that small bones and gristle have been removed. Slice and serve with muscadel sauce. MUSCADEL SAUCE: Soak the dried apricots (or use 4 fresh apricots, sliced) in muscadel for 2 hours or overnight. Heat the vinegar and orange juice in a medium saucepan and simmer the onion and garlic until tender. Add the apricots, muscadel, jelly and orange rind and bring gently to the boil. Boil for 5 minutes, remove from the heat, season and cool.

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