Exotic tongue dish

YOU
6 servings
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Beef

By Food24 November 03 2009
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Ingredients (17)

1.00 ox tongue
6.00 black peppercorns
2.00 bay leaves
15.00 ml salt
5.00 ml freshly ground black pepper
1.00 lemon — thinly sliced
SAUCE
15.00 ml butter
15.00 ml flour — cake
500.00 ml stock — tongue
125.00 ml wine — red
45.00 ml jam — apricot
cloves — ground, pinch
2.00 ml cinnamon — ground
2.00 ml mixed spice — ground
125.00 ml raisins — seedless
250.00 g prunes — stoned
80.00 g almonds — blanched
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Method:

Roll up the tongue and secure it with a piece of string.
Place the tongue in a pressure cooker, along with all the seasoning. Cover with water. Cook until the tongue is tender. Carefully remove the skin while the tongue is still lukewarm.
Melt the butter in a heavy-based saucepan and add the cake flour. Stir well. Boil for one minutes. Add the tongue stock, stirring continuously. Add the remaining ingredients, reduce the heat and simmer until the fruit is tender.
Serve the sauce with the tongue.



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