This is so quick and easy. I substitute red wine for the vermouth (only because I don't keep vermouth on hand)and use WAY less allspice- between 1/4 to 1/2 tsp. The flavor is delicious. I like to serve it with buttered noodles and peas. Great for a weeknight dinner.

This was an EASY way to prepare tongue! The house smelled great as it was cooking and I was really looking forward to the tacos all day. I was disappointed, however, when I tried them. The meat, while very tender, was not as flavorful as I had expected. I prefer the other recipe for Tongue Tacos on this site. Still, this is overall a good, easy recipe.

This is my kids favorite food ever! They ask for it every weekend. I like to add a little lemon juice to the skillet when frying the tongue. I also mix the chopped tomatoes, onion, and cilantro with lemon juice, cumin, salt, and pepper to make "chismol". Together with rice and beans, these tacos are a perfect meal. Thanks for the recipe!

The only change I made to this recipe was to subsitute an extra 1 tsp of chutney to replace the teaspoon of apricot jam since I didn't have any. The flavor was very good but it was too dry and almost burnt from baking for so long. When I make it again I'll use a 2 quart casserole instead of a 3 quart. I'll also shorten the baking time from 1 hour to 1/2 an hour before adding the egg mixture and then continue to bake for only 15-20 minutes after adding the egg mixture. I'd also add another egg to the milk to make it thicker. This really does have great flavor and I definitely recommend it with the above changes. ***Update: I made this recipe again with the changes I suggested. We all loved it! The bobotie was moist and delicious. I've passed the recipe along to family who also love it. I'd give it the recipe five stars with the changes.

Very good and easy to prepare. We also used 1 sliced onion instead of 4 small ones and omitted the orange juice. We'll be making it again.