Festive ox tongue

Recipe from: 8/27/1998 12:00:00 AM
Ingredients 20
Servings 6
Time

Ingredients

  • 1
    fresh ox tongue
  • 2
    onions, coarsely chopped
  • 1
    lemon
  • 2
    bay leaves
  • 6
    whole peppercorns
  • 2
    whole cloves
  • 2
    sprigs parsley
  • SAUCE
  • 30
    ml
    butter
  • 30
    ml
    cake flour
  • 250
    ml
    chicken stock
  • 1
    small lemon, juice and rind
  • 2
    ml
    ground cinnamon
  • 5
    ml
    mustard powder
  • 65
    ml
    sweet sherry
  • 250
    ml
    prunes, stoned and chopped
  • 125
    ml
    seedless raisins
  • 125
    ml
    almond slivers (optional)
  • sugar to taste
  • salt and freshly ground black pepper to taste
 

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.
 

Read more on: beef
 

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