Frank's Recipes! Apricot Tongue or Pickled Brisket

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Apricot Tongue or Pickled Brisket

Sauce
1 tin (10 oz.) apricots
1/2 cup vinegar
1/2 cup sugar
2 pinches basil,(1/4 tsp.)
1 tablespoon mustard powder
1/2 cup raisins
1 tablespoon of flour
cold water

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

Place 1 tin apricots syrup and all, in saucepan.. Add 1/2 cup vinegar, 1/2 cup sugar, basil, mustard powder, 1/2 cup raisins. Bring to boil. Taste for sweetness preference. Thicken by mixing 1 tablespoon of flour in cold water (see that there are no lumps). Add this slowly 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 350 F. Great for a main meal with Vegetables or rice or potatoes, or cold as a sandwich.