Grandma Gordon's Beef Tongue with Sweet and Sour Raisin Sauce
1 fresh beef tongue
1 teaspoon salt
4 cloves garlic
4 medium white onions sliced
1 teaspoon black peppercorns
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
1 tablespoon smoked paprika
1 tablespoon salt
1 tablespoon ground black pepper
1/4 crushed ginger snaps
1 cup of spicy tomato vegetable juice
1/2 cup white wine vinegar
1/2 cup water
1/2 cup golden raisins
Bring fresh tongue to boil in enough water to cover.
Add salt, 2 cloves garlic, 2 sliced onions, peppercorns, thyme, rosemary and bay leaves. Retain 1-2 cups of cooking liquid.
Cook covered for 2-3 hours until tongue is fork tender.
Remove tongue from liquid and peel. Let cool
Heat oven to 350 degrees.
Place tongue in roaster just large enough to fit comfortably.
Sprinkle with salt, pepper, paprika, crushed ginger snaps, vegetable juice, vinegar and water.
Cover and cook for 2 hours, basting often. If liquid evaporates, add reserved cooking liquid.
Add raisins during last half hour of cooking.
Remove tongue, slice in half inch slices.
Thicken braising liquid in pan using 2 tablespoons potato starch mixed with cold water.
Pairs Well With
I grew up in a three generation Jewish house where inexpensive cuts of meat were made luxurious by made bubbie, Pauline. This boiled beef tongue was a special occasion meal that she would make for my birthday or for the holidays. The meat is rich and unctuous and covered with a sweet and sour raisin sauce inherited from the home cooks of the Austro-Hungarian empire.