Name: Festive ox tongue
Yield: 6 servings
Cuisine: Beef
Ingredients: 1.00 ox tongue; 2.00 onions coarsely chopped; 1.00 lemon; 2.00 bay leaves; 6.00 peppercorns whole; 2.00 cloves whole; 2.00 fresh parsley; 30.00 ml butter; 30.00 ml flour cake; 250.00 ml stock chicken; 1.00 lemon zest and juice; 2.00 ml cinnamon ground; 5.00 ml mustard powder; 65.00 ml sherry sweet; 250.00 ml prunes pitted and chopped; 125.00 ml raisins seedless; 125.00 ml almonds flaked; sugar to taste; salt and freshly ground black pepper to taste

Recipe Disclaimer

Tap for method

Ingredients (19)

1.00	ox tongue
2.00	onions — coarsely chopped
1.00	lemon
2.00	bay leaves
6.00	peppercorns — whole
2.00	cloves — whole
2.00	fresh parsley

SAUCE

30.00 ml	butter
30.00 ml	flour — cake
250.00 ml	stock — chicken
1.00	lemon — zest and juice
2.00 ml	cinnamon — ground
5.00 ml	mustard — powder
65.00 ml	sherry — sweet
250.00 ml	prunes — pitted and chopped
125.00 ml	raisins — seedless
125.00 ml	almonds — flaked
	sugar — to taste
	salt and freshly ground black pepper — to taste

Tap for ingredients

Method:

Place the tongue, onions, lemon and other seasonings in a large saucepan. Cover with cold water and bring to the boil. Simmer gently until tender and cooked, about three to four hours. Cool slightly, remove the skin and slice thinly. Set aside.
Melt the butter and stir in the cake flour. Heat for about one minute while stirring. Remove from the stove and stir in the chicken stock. Heat while stirring until the sauce come to the boil and thickens. Add the remaining ingredients and bring to the boil once more.
Add the sliced tongue, cover and simmer very slowly for about 30 minutes. Stir every now and then to prevent the mixture from burning. (The tongue can also be baked in the oven.)
Serve with mashed potatoes and buttered French beans.