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Recipe by Esther Deutsch.
1/2 pound prepared pickled tongue from your deli counter
2 tablespoons oil
1 tablespoon mustard
5 tablespoons Heaven & Earth Ketchup
2 tablespoons white vinegar (use distilled white vinegar for gluten free)
1/4 cup brown sugar
Preheat oven to 350 degrees Fahrenheit.
In a small saucepan over medium-high heat, bring oil, mustard, ketchup, vinegar, and brown sugar to a boil. Stir.
Slice tongue and place into baking pan. Remove sauce from heat and pour over tongue.
Bake covered for 20 minutes. Serve warm.
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