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

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

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

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Ingredients

Method

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