Prep 2 hrs 30 mins
Cook 15 mins
This casserole dish requires some extra planning, but it's well worth it. The cooking of the tongue can be done a day ahead and chilled overnight. The cranberry sauce goes great over a side dish of baked sweet potatoes, too. If you're in a rush and have a jar of lingonberry preserves around (like that sold at IKEA), the tartness of the berries makes a great and fast substitute for the cranberry sauce. Adapted from Cooking in a Casserole by Robert Ackart (1973).
- 2 lbs pre-cooked beef tongues, 2 lbs. (or more)
- 1 (15 ounce) can beef bouillon or 1 (15 ounce) can beef broth
- 1 cup packed brown sugar
- 1 lb cranberries (fresh or frozen )
- 4 tablespoons butter
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon salt
- 1 lemon, grated rind and juice
- chopped parsley, fresh
- lemon slice
- Preparing the tongue: Prepare beef tongue by simmering in water in covered pot for 2 or more hours until it's done--test with serving fork. I usually put it in a crock pot on low and let it alone for 6 or more hours. If you like, you may season with salt, 8 pepper corns, and 3 ribs of celery. Let cool. Use knife to slice and remove thick outer skin.
- Preparing sauce: Add all sauce ingredients (without tongue) to covered 4.5-qt. casserole and bring to a boil, then lower to a simmer. Cook until cranberries burst (about 30 minutes).
- Add slices of tongue to sauce and warm for 15 minutes. Garnish with parsley and lemon slices.