Exotic tongue dish

Recipe from: 8/30/1990 12:00:00 AM
Ingredients 18
Servings 6
Time

Ingredients

  • 1
    fresh ox tongue
  • 6
    peppercorns
  • 2
    bay leaves
  • 15
    ml
    salt
  • 5
    ml
    black pepper
  • 1
    lemon, thinly sliced
  • SAUCE
  • 15
    ml
    butter
  • 15
    ml
    cake flour
  • 500
    ml
    tongue stock
  • 125
    ml
    red wine
  • 45
    ml
    apricot jam
  • pinch ground cloves
  • 2
    ml
    ground cinnamon
  • 2
    ml
    mixed spice
  • 125
    ml
    seedless raisins
  • 250
    g
    prunes, stoned
  • 80
    g
    blanched almonds
 

Method

 
Roll up the tongue and secure it with a piece of string. Place the tongue in a pressure cooker, along with all the seasoning. Cover with water. Cook until the tongue is tender. Carefully remove the skin while the tongue is still lukewarm. Melt the butter in a heavy-based saucepan and add the cake flour. Stir well. Boil for one minutes. Add the tongue stock, stirring continuously. Add the remaining ingredients, reduce the heat and simmer until the fruit is tender. Serve the sauce with the tongue.
 

Read more on: beef  |  pressure cook
 

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