Beef Tongue With Cranberries - cooking recipe

Ingredients

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

Preparation

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.
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).
Add slices of tongue to sauce and warm for 15 minutes. Garnish with parsley and lemon slices.