Tongue in apricot sauce

Recipe from: 8/20/1992 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • 1
    pickled ox tongue
  • 2
    bay leaves
  • 10
    whole allspice
  • 10
    black peppercorns
  • 1
    large onions, sliced
  • sprig fresh rosemary (optional)
  • SAUCE
  • 825
    g
    apricot halves
  • 320
    g
    brown sugar
  • 10
    ml
    mustard powder
  • 250
    ml
    white grape vinegar
  • 100
    g
    sultanas or raisins
  • salt
 

Method

 
Place the ox tongue, bay leaves, allspice, black peppercorns, onion and rosemary in a large saucepan or pressure cooker. Cover with water and boil or pressure cook until the tongue is tender. Remove from the liquid and remove the skin of the tongue while still hot. Remove any glands if necessary. Slice the tongue. Reserve half the apricot halves and chop the rest. Place the chopped apricots, apricot syrup, brown sugar, mustard powder, grape vinegar and sultanas in a saucepan and heat while stirring continuously until the sugar has dissolved. Season to taste with salt. Simmer until the sauce has thickened. Stir frequently. Add the tongue slices and reserved apricot halves and simmer until the tongue is heated through. Serve with rice and vegetables. Serves 6
 

Read more on: beef  |  pressure cook
 

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