Tongue with ginger

Tongue with ginger

By
From
Cooking from the Heart
Serves
6
Photographer
Mark Roper

Whenever the economy falters, people turn to cheaper (and generally tastier) cuts of meat. One of these is tongue. Even my children like this dish, smothered in a truly moreish ginger sauce. Making wonderful food with inexpensive ingredients, just as our forebears did, doesn’t mean lowering culinary standards. On the contrary, ingredients such as tongue may come as a welcome — and cost-effective — revelation.

Ingredients

Quantity Ingredient
1 pickled or plain ox tongue
1 cup brown vinegar
3-4 onions, thinly sliced
1/2 cup dark brown sugar
or 2-3 tablespoons golden syrup
6-8 ginger biscuits, crushed
1 teaspoon ground ginger
1/2 cup water
1/2 cup raisins or sultanas

Method

  1. Place the tongue in a saucepan just big enough to hold it and cover with cold water. Bring to the boil, then reduce the heat. Cover and simmer for about 2 hours, or until the tongue is absolutely tender. Remove the tongue from the cooking liquid, reserving at least 1 cup of the liquid.
  2. While the tongue is still hot, peel off the rough outer skin and discard it. Now slice the tongue into medium-thin slices, starting at the thick end and working to the tip. Arrange the slices in an overlapping layer in a shallow baking dish.
  3. Preheat the oven to 180°C.
  4. Place the remaining ingredients in a saucepan with 1/2 cup of the reserved cooking liquid. Simmer, stirring, for 20 minutes, until the ginger biscuits are dissolved and the onions are tender. If the sauce is too thin, add more ginger biscuits; if it is too thick, add more cooking liquid. Pour the sauce, including the onions, over the tongue.
  5. Transfer to the oven and bake for about 15–20 minutes to heat the tongue through. Serve with rice or couscous.
Tags:
Jewish
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