Name: Curried ox tongue
Yield: 6 servings
Cuisine: Beef
Ingredients: 1.00 kg ox tongue; 5.00 peppercorns whole; 1.00 onion coarsely chopped; 2.00 bay leaves; 2.00 fresh parsley; 4.00 carrots julienned; 1.00 stock cube chicken; 250.00 ml water boiled; 250.00 ml cream; 60.00 ml vinegar; 30.00 ml sugar; 15.00 ml curry powder; 5.00 ml cumin seeds; 5.00 ml garam masala; 1.00 ml ginger ground; 5.00 ml coriander ground; 250.00 g prunes stoned; salt; freshly ground black pepper; cornflour

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Ingredients (20)

1.00 kg	ox tongue
5.00	peppercorns — whole
1.00	onion — coarsely chopped
2.00	bay leaves
2.00	fresh parsley

SAUCE

4.00	carrots — julienned
1.00	stock cube — chicken
250.00 ml	water — boiled
250.00 ml	cream
60.00 ml	vinegar
30.00 ml	sugar
15.00 ml	curry powder
5.00 ml	cumin — seeds
5.00 ml	garam masala
1.00 ml	ginger — ground
5.00 ml	coriander — ground
250.00 g	prunes — stoned
	salt
	freshly ground black pepper
	cornflour

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Method:

Place the ox tongue in a large saucepan or pressure cooker.
Add the peppercorns, onion, bay leaves and parsley and simmer for about 2 hours or until the tongue is tender (for 1 hour if cooking the tongue in the pressure cooker).
Remove the tongue from the cooking liquid and remove the skin while still hot. Slice the tongue.
In the meantime prepare the sauce: Boil the carrot strips in the chicken stock cube dissolved in the boiling water until tender but still crisp.
Add the remaining ingredients for the sauce and simmer until the sauce has thickened. Stir occasionally.
Season with salt and pepper and thicken with cornflour mixed to a paste with a little water if necessary.
Serve with the tongue or place the tongue slices in the sauce and heat through.