Name: Cold tongue with muscadel sauce
Prep time: 40 min
Cook time: 180 min
Total time: 220 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 1.00 tongue beef, pickled; water; 2.00 bay leaves; 1.00 carrots sliced; 1.00 onion sliced, peel on; 4.00 fresh parsley; 125.00 g apricots dried, sliced; 250.00 ml muscadel; 50.00 ml vinegar wine; 1.00 orange zest and juice; 1.00 onion small, chopped; 1.00 garlic cloves, crushed; 50.00 ml jelly redcurrant; sea salt and freshly ground black pepper

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Ingredients (14)

1.00	tongue — beef, pickled
	water
2.00	bay leaves
1.00	carrots — sliced
1.00	onion — sliced, peel on
4.00	fresh parsley

MUSCADEL SAUCE

125.00 g	apricots — dried, sliced
250.00 ml	muscadel
50.00 ml	vinegar — wine
1.00	orange — zest and juice
1.00	onion — small, chopped
1.00	garlic — cloves, crushed
50.00 ml	jelly — redcurrant
	sea salt and freshly ground black pepper

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Method:

Place the tongue in a large saucepan and cover with water. Add the bay leaves, carrot, onion and parsley and bring to the boil. Reduce the heat and simmer for 3 hours, or until skin peels away easily.
Remove tongue from the saucepan and allow to cool. Peel away the skin and clean the base of the tongue, making sure that small bones and gristle have been removed.
Slice and serve with muscadel sauce.
MUSCADEL SAUCE: Soak the dried apricots (or use 4 fresh apricots, sliced) in muscadel for 2 hours or overnight.
Heat the vinegar and orange juice in a medium saucepan and simmer the onion and garlic until tender. Add the apricots, muscadel, jelly and orange rind and bring gently to the boil.
Boil for 5 minutes, remove from the heat, season and cool.