Hutchinson beef tongue with raisin sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef tongue |
| 1 | medium | Onion, diced |
| 8 | eaches | Peppercorns |
| 1 | teaspoon | Thyme |
| Sprigs parsley | ||
| Celery leaves | ||
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| ===== RAISIN SAUCE ===== | ||
| ¾ | cup | Brown sugar, firmly packed |
| 3 | tablespoons | Cornstarch |
| 1½ | cup | Tongue broth |
| ¼ | cup | Vinegar |
| ½ | cup | Raisins |
| 1 | each | Lemon, thin sliced/quartered |
| 1 | tablespoon | Butter |
| Makes 1 1/2 cups | ||
Directions
DIRECTIONS FOR BEEF TONGUE: 1. Place all ingredients into a kettle; add just enough boiling water to cover tongue. 2. Cover and simmer about 3 hours, or until tongue is tender. 3. Drain; reserve stock. 4. Remove skin and roots from tongue. 5. Serve with Raisin Sauce. DIRECTIONS FOR RAISIN SAUCE: 1.
Mix brown sugar and cornstarch in a saucepan; stir in beef broth and vinegar gradually; bring to boiling, stirring constantly. 2. Add raisins, lemon and butter. 3. Cook and stir until raisins are plump and sauce is thickened.
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