Tongue in Apricot Sauce

Ingredients

• 1.1 pickled ox tongue
• 2.15 ml vinegar, for cooking liquid
• 3.2.5 ml mustard powder, for cooking liquid
• 4.bay leaves
• 5.peppercorns
• 6.410 g canned apricots, juice reserved; apricots optional for garnish
• 7.125 ml brown sugar
• 8.63 ml white vinegar, for sauce
• 9.63 ml sultanas
• 10.15 ml cornflour (maizena), slaked in a little water
• 11.5 ml mustard powder, for sauce, slaked in a little water

Method

1. 1.TO COOK THE TONGUE: Put the pickled tongue in a pot and cover with cold water. Bring to the boil and skim.
2. 2.Add 1 tablespoon vinegar, ½ teaspoon mustard powder, some bayleaves and peppercorns.
3. 3.Simmer tongue until tender — usually takes about 2 hours.
4. 4.Let tongue cool slightly in its cooking broth. Peel while warm.
5. 5.Cover a brick with foil. Cover a board with foil. Put tongue on the board and put brick on top. The weight of the brick shapes tongue into a nice flat shape and makes it very easy to slice. Keep in fridge while cooling.
6. 6.Slice thinly.
7. 7.Layer sliced tongue in a casserole, pour over apricot sauce described below and reheat at sauce 300°F (160°C) for 20 minutes or until well heated through.
8. 8.TO MAKE THE SAUCE: Bring the apricot juice, sugar, vinegar and sultanas to the boil.
9. 9.Slake the maizena and mustard powder with a little water. Add to the simmering sauce and stir until thickened.
10. 10.If desired, you can top this dish with the canned apricots. Heat through with the meat.

Notes

• Source: page 27 of Adobe Scan 24 Feb 2026.pdf.