Apricot Tongue

search

    Apricot Tongue

    Ingredients

    • 10 ounces can apricots
    • 1/2 cup vinegar
    • 1/2 cup sugar
    • 1/4 tsp basil
    • 1 Tbsp mustard powder
    • 1/2 cup raisins
    • 1 tablespoon of flour
    • cold water

    Instructions

    Boil tongue or brisket - bring to boil twice and throw out the water. Boil a third time until cooked (about 2 hours), skin and let cool. Cut into thin slices. Place 1 tin apricots syrup and all, in saucepan. Add 1/2 cup vinegar, 1/2 cup sugar, basil, mustard powder, 1/2 cup raisins. Bring to boil. Taste for sweetness preference. Thicken by mixing 1 tablespoon of flour in cold water (see that there are no lumps). Add this slowly to the boiling sauce, stirring all the time, for the required thickness. Pour the sauce over sliced tongue or brisket which has been layered in a flat casserole dish. Bake in oven for about 20 minutes at 350 F Great for a main meal with Vegetables or rice or potatoes, or cold as a sandwich.

    Your Recently Viewed Recipes

    Leave a Comment

    Rate

    Cancel Reply to Comment

    Thanks for your comment. Don't forget to share!

    Close

    Report Inappropriate Comment

    Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

    Thank you for taking the time to improve the content on our site.

    Trending Now

    Close Window