Beef with Raisin Sauce

Preparation info
  • Serves


    • Difficulty


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By Tessa Kiros

Published 2004

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The original recipe given to me (by Allan’s mum, again) was with tongue, which is boiled up a few times in water and vinegar. I have used beef, but you can use any meat suitable for boiling. You will only need a couple of cupfuls of the cooking liquid here to make the raisin sauce, but you can save the rest of the broth and serve it with some small pasta as a starter.