Tongue With Cherry Sauce Recipe
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Summary
Ingredients
1 4-lb. beef tongue
1 tsp. peppercorns
1 tbsp. salt
1 med. onion
6 cloves
1 bay leaf
1/2 c. (packed) brown sugar
1 tbsp. cornstarch
1/2 tsp. powdered cloves
1 c. pitted sour cherries
1 tbsp. lemon juice
2 tbsp. Butter
Directions
Cover tongue with water in Dutch oven; add pepper- corns, salt, onion, cloves and bay leaf.
Bring to a boil; reduce heat.
Simmer, covered, until tender.
Remove tongue; strain and reserve 1 cup broth.
Peel tongue; cut into 1/2-inch slices.
Arrange in glass baking dish.
Combine sugar, reserved broth, cornstarch and powdered cloves in saucepan; cook, stirring constantly, until thickened and clear.
Add cherries, lemon juice and butter; pour over tongue.
Bake at 350 degrees for 30 minutes.
Bring to a boil; reduce heat.
Simmer, covered, until tender.
Remove tongue; strain and reserve 1 cup broth.
Peel tongue; cut into 1/2-inch slices.
Arrange in glass baking dish.
Combine sugar, reserved broth, cornstarch and powdered cloves in saucepan; cook, stirring constantly, until thickened and clear.
Add cherries, lemon juice and butter; pour over tongue.
Bake at 350 degrees for 30 minutes.
