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    Cranberry & Brown Sugar-Glazed Tongue


    This dish can be served hot or cold. Its also delicious in a sandwich. After cooling, spread some of the sauce on the inside of a fresh baguette or toasted rye. Top with the sliced Tongue and lettuce. Cover with more bread.

    Meat Suggestions


    • 1 Nations Best® Pickled Beef Tongue (3 lb, raw)
    • 1 c (packed) brown sugar
    • 1 c cranberry sauce (not jellied)
    • 1/4 (1/2 stick) unsalted butter
    • 1 Tbsp whole cloves
    • 1 lemon, sliced
    • Parsley sprigs, for garnish


    1. Rinse the Tongue and place in a large heavy pot covered with cold water. Bring to a boil, reduce the heat, and simmer until tender (about 1 hour per pound), 2 1/2o 3 hours.
    2. Remove the Tongue from the cooking liquid and cool. Remove the connective tissues and skin from the Tongue. The skin should come off easily.
    3. Place the Tongue in another pot along with 1 cup of the cooking liquid, the brown sugar, cranberries, butter, cloves and half of the lemon slices. Bring to a boil, reduce the heat and simmer for 15 minutes.
    4. To serve, place the Tongue on a dish with the sauce. Garnish with the remaining lemon slices and parsley sprigs.