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Marinated tongue with cranberry sauce

Marinated tongue with cranberry sauce

5 from 1 vote
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Course: Dinner Recipes, Main Food Recipes, Meat Recipes
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 2 servings
Calories: 300kcal


  • 1 beef tongue
  • 1 small carrot
  • 1 large garlic clove
  • 100 ml of dry red wine
  • 3 spoons mayonnaise
  • 1 spoon soy sauces
  • 100 g of frozen cranberries
  • 150 ml of water
  • 1 onion
  • 1 spoon oils
  • 1 tsp. starch
  • 1 tsp. sugar
  • ground pepper
  • salt


  • The tongue is carefully prepared, dried and rubbed with salt and pepper.
  • Peel the carrot and garlic and cut them into thin slices. In a few places, the tongue is cut slightly and carrots and garlic are filled in the cut.
  • Whisk wine with mayonnaise and soy sauce.
  • Use special bag for baking: Put tongue in it, pour the marinade and close it.
  • Place in a refrigerator for at least 4 to 5 hours. From time to time shake it.
  • The oven is heated to 200 degrees. The top of the bag is pierced in several places and placed in the oven. Bake for 3-4 hours.
  • Meanwhile, prepare the sauce: peel the onion and very finely chopped. Heat the oil in the pan and fry the onion until they gets golden.
  • Add the cranberries and simmer for 5 minutes. Add 100 ml of water and boil for a few more minutes. Passes through a strainer and gently squeezes the thickness with a spoon.
  • Now put it back in the pan, add sugar, salt and pepper. The starch is mixed in the remaining water and mixed in the sauce. Boil.
  • Slowly cool the tongue, remove the skin, cut the slices and pour the sauce.


Calories: 300kcal

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