Tongue with tomato sauce

YOU
8 servings
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Beef

By Food24 November 03 2009
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Ingredients (14)

2.00 kg ox tongue
5.00 black peppercorns — whole
5.00 allspice — whole seeds
1.00 celery stalks — chopped
1.00 carrots — peeled, roughly chopped
1.00 onion — peeled and chopped
SAUCE
250.00 ml stock — tongue or chicken
60.00 ml tomato sauce
10.00 ml mustard — powder
15.00 ml flour — cake
Worcestershire sauce — and Tabasco
25.00 ml mayonnaise
10.00 ml sugar
salt and freshly ground black pepper — to taste
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Method:

Place the tongue in a large pot and cover with cold water.
Add black peppercorns, allspice seeds, celery, carrot and onion. Cover and bring to the boil.
Boil for 30 minutes for each 500 g plus 20 minutes extra. Cool slightly before removing the skin.
Strain the stock through a sieve and reserve. Pour all the ingredients for the sauce into a saucepan. Mix well and heat until the sauce comes to the boil and thickens. Stir every now and then.
Serve the tongue with the sauce, vegetables and potatoes.



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