Pickled tongue with apricot sauce

Serves 6

  • 1 pickled beef tongue
  • 2 onions, cut into segments
  • 2 carrots, cut into rings
  • 8 black peppercorns

Freshen the tongue for 3 hours in a pot of cold water. Pour the water off and cover the tongue with cold water. Add onions, carrots and peppercorns. Boil slowly until tender. Pull the skin off the tongue while it’s still warm. Allow tongue to cool in its own fluid.

Apricot sauce

  • 500 g dried apricots
  • 1 big onion, cut into rings
  • 50 ml butter
  • 750 ml beef stock
  • 200 g raisins
  • 200 g (250 ml) brown sugar
  • 125 ml white vinegar
  • 20 ml mustard powder
  • 2 ml salt
  • 50 ml cornflour
  • 80 ml water
  • 100 ml cream

Stew apricots until soft. Sauté onions in butter for just a few seconds, turn temperature down and let stand, covered with a lid, over low heat until translucent. Heat stock and add apricots, onion rings, raisins, sugar, vinegar, mustard powder and salt. Cook for 10 minutes. Combine cornflour and water to form a paste. Stir it through the sauce and cook until done. Add the cream and stir through. Cut tongue into slices and pour the sauce over.

To drink
Oranjerivier Wynkelders Colombard