1 pickled ox tongue
1 onion, quartered
1 celery stalk, cut into chunks
2 carrots, cut into chunks
2 bay leaves
5 black peppercorns
1 onion, quartered
1 celery stalk, cut into chunks
2 carrots, cut into chunks
2 bay leaves
5 black peppercorns
for the sweet and sour sauce
1 cup (8 fl oz) 250 ml apple cider
1 cup (180 g) brown sugar
6 ginger nuts, crumbed
1 bay leaf
2 tbsp lemon juice
1/2 cup (3 oz) 90 g raisins
1/2 tsp ground cinnamon
8 whole cloves
3/4 cup (60 g) 2 oz flaked almonds, toasted
1 small onion, thinly sliced
1 tsp salt
freshly ground black pepper to taste
1 cup (180 g) brown sugar
6 ginger nuts, crumbed
1 bay leaf
2 tbsp lemon juice
1/2 cup (3 oz) 90 g raisins
1/2 tsp ground cinnamon
8 whole cloves
3/4 cup (60 g) 2 oz flaked almonds, toasted
1 small onion, thinly sliced
1 tsp salt
freshly ground black pepper to taste
method
1. Cover tongue with cold water and add onion, celery, carrots, bay leaves and peppercorns.
2. Bring to the boil, cover with lid, reduce heat and simmer for 3 to 4 hours until tender.
3. Dip into cold water immediately and remove skin. Return to liquid and leave to cool.
4. To prepare the sauce, mix all the ingredients together and simmer for approximately 10 minutes.
5. Remove cloves and bay leaf.
6. Serve the sauce separately with the sliced tongue.
2. Bring to the boil, cover with lid, reduce heat and simmer for 3 to 4 hours until tender.
3. Dip into cold water immediately and remove skin. Return to liquid and leave to cool.
4. To prepare the sauce, mix all the ingredients together and simmer for approximately 10 minutes.
5. Remove cloves and bay leaf.
6. Serve the sauce separately with the sliced tongue.
serving amount
serves 6
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
