Hutchinson beef tongue with raisin sauce

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.

Similar recipes