Beef Tongue With Cranberries

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).

• Ready In: 2 hrs 45 mins
• Serves: 6

Ingredients

• 2  lbs  pre-cooked  beef tongues, 2 lbs. (or more)

• Sauce

• 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

• Garnish

•  chopped parsley, fresh
•  lemon slice

Directions

1. 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.
2. 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).
3. Add slices of tongue to sauce and warm for 15 minutes. Garnish with parsley and lemon slices.