Sweet and Sour Tongue

Name: Sweet and Sour Tongue
Yield: 6 to 8 portions
Ingredients: 1 smoked beef tongue (about 4½ pounds); 1 strip lemon zest, 2½ × ½ inch; ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon salt; Freshly ground black pepper, to taste; ½ cup golden raisins; 2 or 3 bay leaves; 3 cloves garlic, slightly crushed; ¼ cup balsamic vinegar; ¼ cup sugar; 1¾ cups homemade beef stock or canned broth; 1¾ cups homemade beef stock or canned broth; 2 cups tomato purée; 1 cup dry red wine

Preparation info

6 to 8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Sweet-and-sour sauces no longer mean simply lemon juice and sugar. The taste of this dish is pungent with the balsamic vinegar, cinnamon, ginger, and golden raisins.

Ingredients

1 smoked beef tongue (about 4½ pounds)
2 or 3 bay leaves
3 cloves

Main course
Gluten-free

Method

Place the tongue in a very large, heavy saucepan and cover with cold water. Add the bay leaves and garlic, and bring to a boil. Lower the heat, cover partially, and simmer until fork-tender, 3 hours. Remove the tongue from the pan and set aside until cool enough to handle.
Meanwhile, make the sauce: Combine the vinegar and sugar in a heavy saucepan, bring to a