Beef Tongue With Cranberries

• 2 lbs pre-cooked beef tongues, 2 lbs. (or more)
• Sauce
• 1 (15 ounce) can beef bouillon or (15 ounce) can beef broth
• 1 cup packed brown sugar
• 1 lb cranberries (fresh or frozen )
• 4 tablespoons butter
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 lemon, grated rind and juice
• Garnish
• chopped parsley, fresh
• lemon slice

1. Preparing the tongue: Prepare beef tongue by simmering in water in covered pot for 2 or more hours until it's done--test with serving fork. I usually put it in a crock pot on low and let it alone for 6 or more hours. If you like, you may season with salt, 8 pepper corns, and 3 ribs of celery. Let cool. Use knife to slice and remove thick outer skin.
2. Preparing sauce: Add all sauce ingredients (without tongue) to covered 4.5-qt. casserole and bring to a boil, then lower to a simmer. Cook until cranberries burst (about 30 minutes).
3. Add slices of tongue to sauce and warm for 15 minutes. Garnish with parsley and lemon slices.

beef, sauce, beef bouillon, brown sugar, cranberries, butter, ground cloves, salt, lemon, parsley, lemon slice

Taken from www.food.com/recipe/beef-tongue-with-cranberries-456454 (may not work)