By
Annelien Pienaar – Food Consultant
(Author of: Meat the Ultimate Guide / Vleis die Omvattende Gids, Boerekos with a Twist/ Boerekos met ‘n Twist) www.annelienpienaar.co.za
This is a traditional seasonal recipe for the menu and why not treat this as part of a starter in your menu? The raisin sauce accompanying this succulent cut will enhance any entre with some crackers, home baked bread and spreads.
1 beef tongue
4 garlic cloves crushed
1 litre of beef stock
Slow cooker
8 hours on high and check the water level and fill with boiling water if need be.
Pressure cooker
60 minutes cooking and rest in pot without releasing steam for another 15 minutes.
Let it cool and remove skin and cut into slices and put onto a nice platter with sauce.
RAISIN SAUCE
1 cup water
1 tbsp corn-starch
¼ cup Impala Country Fruit Chutney
½ cup raisins
1 tsp medium curry powder
Salt ‘n pepper to taste
Soak raisins in hot water for an hour.
Mix all ingredients together in a pot and stir to prevent the corn starch from clumping. Slowly bring to a boil until the mixture has thickened. Add curry and cook for 1 minute and serve hot or cold.
Store for 2 months in an airtight container in the refrigerator.