Ingredients

One smoked beef tongue (about 2lbs.)

1-inch piece fresh ginger root (optional)

Three slices unpeeled lemon or 2 Tbs. Vinegar

Two bay leaves

1 tsp. Peppercorns

1 cup dark brown sugar

One cup fresh cooked cranberries or canned sauce plus juice of 1 a lemon

12 whole cloves

1/2 cup dry red wine or sherry

1 unpeeled lemon, thinly sliced

Preparation

Wash tongue, cover with cold water and let stand 3-5 hours. Drain, place in saucepan with enough cold water to cover, the ginger (don‚t use powdered), 3 lemon slices, bay leaves and peppercorns. Bring to a boil, cover and simmer over low hear 3-5 hours, or until tender (it‚s cooked when the skin can be removed). Let cool, then cut off back part of tongue.