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Ox Tongue with Sweet and Sour Sauce

ingredients

serves 6
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

1 cup (8 fl oz) 250 ml apple cider
1 cup (180 g) brown sugar
6 ginger nuts, crumbed
1 bay leaf
2 tbsp lemon juice
1/2 cup (3 oz) 90 g raisins
1/2 tsp ground cinnamon
8 whole cloves
3/4 cup (60 g) 2 oz flaked almonds, toasted
1 small onion, thinly sliced
1 tsp salt
freshly ground black pepper to taste

method

1. Cover tongue with cold water and add onion, celery, carrots, bay leaves and peppercorns.

2. Bring to the boil, cover with lid, reduce heat and simmer for 3 to 4 hours until tender.

3. Dip into cold water immediately and remove skin. Return to liquid and leave to cool.

4. To prepare the sauce, mix all the ingredients together and simmer for approximately 10 minutes.

5. Remove cloves and bay leaf.

6. Serve the sauce separately with the sliced tongue.

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