Name: Sweet and sour tongue
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 2.00 kg ox tongue; stock; water; 4.00 bay leaves; 6.00 black peppercorns; 1.00 onion chopped; 3.00 carrots peeled and diced; 2.00 ml salt; 1.00 onion large, chopped; 15.00 ml oil or schmaltz; 15.00 ml flour; 2.00 ml salt; 2.00 ml cinnamon ground; 30.00 g almonds chopped; 30.00 g sultanas or raisins; 40.00 g brown sugar; 15.00 ml golden syrup; lemon juice only

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Ingredients (18)

2.00 kg	ox tongue
	stock
	water
4.00	bay leaves
6.00	black peppercorns
1.00	onion — chopped
3.00	carrots — peeled and diced
2.00 ml	salt

SAUCE

1.00	onion — large, chopped
15.00 ml	oil — or schmaltz
15.00 ml	flour
2.00 ml	salt
2.00 ml	cinnamon — ground
30.00 g	almonds — chopped
30.00 g	sultanas — or raisins
40.00 g	brown sugar
15.00 ml	golden syrup
	lemon — juice only

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Method:

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)