Beef tongue
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Beef tongue | |
| ½ | cup | Vinegar |
| ½ | cup | Sugar |
| 1 | tablespoon | Cornstarch; (or flour) |
| 1 | cup | Raisins |
| 1 | Bay leaf | |
| Salt | ||
| Pepper | ||
Directions
Put the tongue into a pot with the bay leaf and cover with water. Bring to a low boil and simmer for about 3 hours, skimming off any scum that may rise to the top. Remove the tongue and skin it. Keep the tongue warm while making the sauce.
Boil the water that the tongue was cooked in, reducing it to about 1 cup.
Add the vinegar and the sugar, and stir until the sugar is dissolved. Add the raisins, and taste the sauce, adjusting the sugar and vinegar. Dissolve the cornstarch (or flour) in some water, bring the sauce to the boil, and add the thickener.
Slice the tongue fairly thinly, and spoon some sauce over it to serve.
John Hobson Formatted by Elaine Radis; P* ID BGMB90B; Internet ID: Auntie_E@.... Originally posted on the Jewish Recipe Mailing List.
Converted from text using MMCONV20⅒.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Sep 29, 1998, converted by MM_Buster v2.0l.
Related recipes
- About tongue
- Beef
- Beef tips
- Beef tongue with letils
- Boiled deer tongue
- Boiled fresh beef tongue
- Corned tongue
- Ozor na szaro (beef tongue)
- Pickled beef tongue
- Pickled tongue or beef
- Pickled tongue or corned beef
- Potted tongue
- Red-simmered beef tongue
- Sauces for tongue
- Smoked beef tongue w/horseradish sauce
- Spiced beef tongue
- The mavin's way to pickle beef or tongue
- Tongue stew
- Venison tongue
- Venison tongue tangy sauce