Sweet and sour tongue

Recipe from: 3/1/1998 12:00:00 AM
Ingredients 19
Servings 4
Time 15 min

Ingredients

  • 2
    kg
    fresh ox tongue
  • STOCK
  • water to cover tongue
  • 4
    bay leaves
  • 6
    peppercorns
  • 1
    onion, chopped
  • 3
    carrots, peeled and diced
  • 2
    ml
    salt
  • SAUCE
  • 1
    large onion, chopped
  • 15
    ml
    oil or schmaltz (chicken fat)
  • 15
    ml
    flour
  • 2
    ml
    salt
  • 2
    ml
    ground cinnamon
  • 30
    g
    chopped almonds, optional
  • 30
    g
    sultanas or raisins
  • 40
    g
    brown sugar
  • 15
    ml
    golden syrup
  • juice of large lemon
 

Method

4 hrs
 
Boil tongue in the water with the stock ingredients until soft (for about 2 1/2 hours, skimming when necessary). Remove skin from the tongue, slice and arrange in a casserole dish, cover and set aside while preparing the sauce. Reserve the stock. SAUCE: Sauté onions in fat until golden brown. Sprinkle with flour and add 750 ml hot stock while stirring. Add remaining ingredients and simmer for 10 minutes. Taste and add salt if necessary. Pour sauce over tongue, cover and cook in preheated oven for about 1 hour. Remove lid and cook for a further 30 minutes, adding stock if necessary. Serves: 4-6 Oven temperature: low (140 ºC)
 

Read more on: beef
 

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