SWEET AND SOUR TONGUE
With a careful selection of all the right seasoning and fruity flavours, this exquisite dish is always a favourite for the festive table. The secret to this tongue recipe is to cook the meat slowly and to make sure that the meat remains submerged in water so that it cooks through. It’s delicious with rice and can be served with a variety of hot or cold salads and vegetables. We created homemade pickles to serve alongside the tongue dish, but you can also buy ready-made ones from Shoprite. Serves: 8.
1.5 kg pickled tongue
2 large celery sticks
2 large carrots, peeled and chopped
2 chicken stock cubes, dissolved
2 cups dried apricots, boiled until soft
3 cups tongue stock
1 cup brown sugar
½ cup white vinegar
½ cup raisins or sultanas
Salt and pepper to taste
3 tbsp. Maizena
1 tsp. English mustard
2 tbsp. cold water
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