8 servings
Prep: 15 mins,
Cooking: 2 hrs
Corned beef tongue cooked in red wine and baked in the oven on a bed of sliced butternut and beetroot and served with a spicy quince jelly.
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Ingredients (22)
Beef
1.5 kg | corned beef tongue |
1 | medium onion — peeled and quartered |
1 | medium carrot — peeled and cut into chunks |
1 | celery stalk — coarsely sliced |
1 | garlic clove — peeled |
1 piece | fresh ginger — peeled and cut into thick slices |
2 | bay leaves |
4 | juniper berries |
2 | medium red onions — peeled and sliced |
1 medium | butternut — peeled and sliced medium thick |
2 | medium beetroots — peeled and sliced medium thick |
1 tsp | beef stock powder |
2 cup | red wine |
2 cup | baby spinach |
Sauce
1/2 cup | quince jelly |
1 cup | red wine |
1/2 tsp | paprika |
1 tsp | ground ginger |
1/2 tsp | mustard powder |
1 | lemon — zest and juice |
1/2 tsp | salt |
1/4 tsp | ground white pepper |
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