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Tongue or Beef, Apricot-Glazed - meat

Posted by : Lita Lotzkar

 Eileen Kobrin's Apricot Tongue or Pickled Brisket

      1. Boil tongue or brisket - bring to boil twice and
         throw out the water.
      2. Boil a third time until cooked (about 2 hours),
         skin and let cool. Cut into thin slices.

    Sauce

      1. Place 1 tin apricots in saucepan.
      2. Add 1/2 cup vinegar, 1/2 cup sugar, basil,
         mustard powder, 1/2 cup raisins.
      3. Bring to boil.
      4. Thicken by mixing 1 tablespoon of flour in cold
         water (see that there are no lumps).
      5. Add this slowly
      6. 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 350F

    Virtual Jerusalem

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