Yield: 6 Servings
Measure | Ingredient |
---|---|
3 pounds | Beef tongue |
1 medium | Onion, diced |
8 eaches | Peppercorns |
1 teaspoon | Thyme |
\N \N | Sprigs parsley |
\N \N | Celery leaves |
1 teaspoon | Salt |
1 teaspoon | Pepper |
\N \N | ===== 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 |
\N \N | Makes 1 1/2 cups |
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.