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Tongue With Ginger Sauce

Chef.at.Home's picture
Ingredients
  Cooked beef tongue 4 Pound (Or Canned)
  Water 1⁄2 Cup (8 tbs)
  Vinegar 3⁄4 Cup (12 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Onion 1 , sliced
  Orange 1 , juiced
  Orange peel 1 Tablespoon, cut very thin
  Raisins 1⁄2 Cup (8 tbs)
  Powdered cinnamon 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Butter/Margarine 2 Tablespoon
  Ginger snap crumbs 1⁄2 Cup (8 tbs)
Directions

1. Start oven, set at Moderate, 375° F. Rub an ovenproof platter or shallow dish with butter or margarine.
2. Use canned tongue or prepare it according to instructions. In a glass or enamel kettle, heat the water with the vinegar, sugar, onion, orange juice and peel, raisins, cinnamon and cloves. Heat 5 minutes, melt the butter or margarine, blend it into the ginger snap crumbs and add this mixture to the hot liquid. Stir and simmer 5 minutes. Taste, add salt and pepper as needed.
3. Arrange slices of tongue in an ovenproof platter and pour this sauce over them. Place in the oven 15 minutes, or until the tongue is thoroughly heated.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Interest: 
Holiday
Ingredient: 
Beef
Servings: 
8

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