| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Main dish, Sauces | 6 | Servings | |
INGREDIENTS
| 3 | lb | Beef tongue |
| 1 | md | Onion, diced |
| 8 | Peppercorns | |
| 1 | ts | Thyme |
| Sprigs parsley | ||
| Celery leaves | ||
| 1 | ts | Salt |
| 1 | ts | Pepper |
| ===== RAISIN SAUCE ===== | ||
| 3/4 | c | Brown sugar, firmly packed |
| 3 | tb | Cornstarch |
| 1 1/2 | c | Tongue broth |
| 1/4 | c | Vinegar |
| 1/2 | c | Raisins |
| 1 | Lemon, thin sliced/quartered | |
| 1 | tb | Butter |
| Makes 1 1/2 cups |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“All suffering can be traced back to people disobeying God”