Ox tongue with sweet & sour sauce

Recipe from: 7/7/1994 12:00:00 AM
Ingredients 19
Servings 8
Time

Ingredients

  • 1
    pickled ox tongue
  • 1
    onion, quartered
  • 1
    stalk celery, cut into pieces
  • 2
    carrots, cut into pieces
  • 2
    bay leaves
  • 5
    black peppercorns
  • SWEET `N SOUR SAUCE
  • 250
    ml
    apple vinegar
  • 200
    g
    brown sugar
  • 6
    ginger biscuits, crumbled
  • 1
    bay leaf
  • 30
    ml
    lemon juice
  • 75
    g
    raisins
  • 2
    ml
    ground cinnamon
  • 8
    whole cloves
  • 75
    g
    flaked almonds (optional)
  • 1
    small onion, sliced into thin rings
  • 5
    ml
    salt
  • freshly ground black pepper to taste
 

Method

3-4 hours
 
1. Prepare the tongue in a deep saucepan and cover with cold water. Add onion, celery, carrot, bay leaf and peppercorns. Bring to the boil, cover and reduce heat. Simmer for 3-4 hours or until the meat is tender. 2. Immediately immerse the tongue in cold water to loosen the skin. Remove skin and tubes. If it's to be served cold, return tongue to the cooking liquid and leave to cool - this makes it more tasty and juicy. 3. Mix ingredients for the sauce and simmer for 10 minutes. Remove cloves and bay leaf and serve the sauce separately with the tongue. Or, slice the tongue thinly and arrange slices in an ovenproof dish. Pour over the sauce and heat for 20 minutes at 160 ºC (325 ºF) or until the dish is heated through. Serve with pearl wheat and baby carrots. Serves 8.
 

Read more on: beef
 

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