Tongue in Raisin Sauce
Source of Recipe
Mary Safer
Recipe Introduction
This recipe is similar to what I grew up with living in a Jewish household. It is definitely comfort food to me!
* Exported from MasterCook *
Tongue in Raisin Sauce
Recipe By : Mary Safer
Serving Size : 6 Preparation Time :0:00
Categories : Beef, Jewish, Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 fresh beef tongue (3
-- to 3-1/2 pounds)
1 tablespoon salt
2 bay leaves
SAUCE:
1/2 cup packed brown sugar
1 1/2 tablespoons all-purpose flour
1 teaspoon dry mustard
2 tablespoons fresh lemon juice
2 tablespoons vinegar
1/4 teaspoon grated lemon zest
2/3 cup raisins
Wash tongue. Place in large, heavy pot with 2-1/2 quarts water, the salt, and bay leaves. Cover, bring to a boil, and skim froth from surface. Re-cover, simmer about 3 hours, or until tongue is tender. Cool tongue in broth until it is easy to handle; remove from broth and peel off skin. Remove any bones and gristle. Cut tongue into thin slices and place in shallow ovenproof dish.
Preheat oven to 350 degrees F.
Prepare sauce. In medium saucepan, combine brown sugar, flour, and mustard; stir in 1 to 1-1/2 cups water, the lemon juice, vinegar, and lemon zest. Cook, stirring over medium heat, until sauce has thickened. Add raisins and pour sauce over sliced tongue.
Bake uncovered about 15 minutes or until heated through.
Cuisine:
"Jewish"
Source:
"Jacksonville Hadassah, Florida"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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