Ox Tongue with Sweet and Sour Sauce
Ingredients
- 1 pickled ox tongue
- 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
- 8 floz apple cider
- 1 cup brown sugar
- 6 ginger nuts crumbed
- 1 bay leaf
- 2 tbsp lemon juice
- 3 oz raisins
- 1/2 tsp ground cinnamon
- 8 whole cloves
- 2 oz flaked almonds toasted
- 1 small onion thinly sliced
- 1 tsp salt
- freshly ground black pepper to taste
Instructions
- Cover tongue with cold water and add onion, celery, carrots, bay leaves and peppercorns.
- Bring to the boil, cover with lid, reduce heat and simmer for 3 to 4 hours until tender.
- Dip into cold water immediately and remove skin. Return to liquid and leave to cool.
- To prepare the sauce, mix all the ingredients together and simmer for approximately 10 minutes.
- Remove cloves and bay leaf.
- Serve the sauce separately with the sliced tongue.
Calories: 286 kcal
Carbohydrates: 60 g
Protein: 3 g
Fat: 5g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 1 mg
Sodium: 421 mg
Potassium: 409 mg
Fiber: 4 g
Sugar: 42 g
Vitamin A: 3406 IU
Vitamin C: 7 mg
Calcium: 83 mg
Iron: 1 mg