| 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
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