Pickled tongue with grape preserve

Recipe from: 11/15/1995 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • 2
    kg
    fresh ox tongue
  • 1
    Litres
    boiling water
  • 60
    ml
    sunflower oil
  • 3
    onions, sliced
  • 3
    carrots, sliced
  • 3
    bay leaves
  • 4
    peppercorns
  • 5
    ml
    salt
  • 2
    ml
    milled pepper
  • 15
    ml
    finely chopped celery
  • 60
    ml
    sultanas
  • 60
    ml
    grape preserve
  • 30
    ml
    brandy
 

Method

 
Wash tongue thoroughly and place in a heavy-based saucepan. Cover with boiling water and simmer gently until tender, about 3 hours, topping up with water when necessary to keep tongue almost covered. Test with a fork, it should pierce the meat easily. Skin tongue. Heat oil in a saucepan and lightly brown onions and carrots. Add tongue, bay leaves, peppercorns, seasoning and celery. Cook gently until golden brown. Transfer tongue and vegetables to a dish and cover with foil. Add sultanas, grape preserve and brandy to pan and heat through. Pour sauce around tongue and serve.
 

Read more on: beef
 

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