Tongue in apricot sauce

YOU
6 servings
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Beef

By Food24 November 03 2009
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Ingredients (12)

1.00 ox tongue — pickled
2.00 bay leaves
10.00 allspice — whole
10.00 black peppercorns — whole
1.00 onions — large, chopped
fresh rosemary
SAUCE
825.00 g apricots — halved
320.00 g brown sugar
10.00 ml mustard — powder
250.00 ml vinegar — white garpe
100.00 g sultanas — or raisins
salt
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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



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