109 Ox Tongue and Raisin Sauce*
Preparation info
Difficulty
Easy
Recipe to Produce
6
Portions
Appears in
The Graham Kerr Cookbook
By Graham Kerr
Published 1966
Recipe to produce 6 portions
U.S.A.
Imperial
Metric
Ox tongue, fresh, not pickled
Butter
Flour
Beef stock
Dry white wine
Raisins
Currants
Lemon peel
Malt vinegar
Superfine granulated sugar
To taste
To taste
To taste
Lemon juice
To taste
To taste
To taste
Almonds
Method
Method of Preparation
- Sift flour.
- Measure stock, butter, wine, raisins, and currants.
- Finely slice lemon peel.
- Juice
1 - Peel and chop almonds roughly; extra for garnish if required.
Method of Cookery
- Place tongue in cold water, bring to boilāpour off water. Fill again with cold water; simmer gently for 3 hours. Add a good bunch of herbs to the water and as many vegetable trimmings as you can find. When cooked, remove skin and cool.
- Make a roux with butter and flour and cook until fawn colored. Add stock, wine, currants, raisins, vinegar and lemon peel.
- Simmer until fruit is soft. Adjust flavor balance of sweet and sour with lemon and sugar to suit your taste. If necessary add more wine.
- Cut tongue in thin slices and lay it in overlapping slices in a shallow casserole dish. Pour sauce over and heat through in the oven.
*This is a typical German-style dish with a light fawn sauce.
Serving
Serve with Ngauruhoe Potatoes, green peas, and broiled tomato halves. I would choose a chilled rosƩ wine for this dish.
Ā© 1966 Graham Kerr. All rights reserved.