Shared by Anna Gershenson
Shared by Anna Gershenson
Sweet-And-Sour Tongue with Onions and Raisins
Yield: 6-8 servingsTime: 30 mins + 4 H inactive
Sweet-And-Sour Tongue with Onions and Raisins
Yield: 6-8 servingsTime: 30 mins + 4 H inactiveFamily Journey
Riga, Latvia
Worcester, Massachusetts
When made well, beef tongue is rich, deeply flavorful, and well worth the effort. Like brisket, tongue is a tough cut which needs to be cooked for a long time to become tender, so don’t rush the cooking time. This recipe from Anna Gershenson, which gets its sweetness from raisins and tang from fresh lemon, and can be made a day in advance, stored in the refrigerator, and reheated before serving.
This recipe was shared by Anna Gershenson. Read more about her family in “The Rosh Hashanah When Anna Gershenson Became the Family Matriarch” and try her recipes for teiglach, jam crumble bars, and braised chicken with onions olives and prunes.
Ingredients
- 1 whole beef tongue (about 3 lbs)
- 2 whole onions, cut in half and peeled
- 2 carrots, cut into large chunks
- 1 stick celery (with leaves), roughly chopped
- 1 clove garlic, crushed
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 tablespoons AP flour
- ½ cup raisins
- ⅓ cup lemon juice
- 1 tablespoon sugar (optional)
- ⅓ cup finely chopped almonds
- 1 ½ teaspoon salt, divided
- ½ teaspoon black pepper
Preparation
Step 1
Prepare the tongue: Place the tongue into a large pot and completely cover it with water. Bring the water to a boil, skimming the impurities after they come to the surface until the liquid is clear. Add the vegetables and ½ teaspoon of salt, bring back to boil, then lower the heat to a simmer. Cook the tongue slowly with a partially covered lid until it can be easily pierced with a fork, about 2 hours. Remove the tongue from the pot and place on a plate to cool until you can handle it. Reserve the liquid one the side and allow it to cool. Using a knife, make an incision down the center of the tongue and start pulling the skin away to remove it completely. If it is stuck at certain parts, carefully slice it off with a paring knife. Discard the skin. Slice the tongue into ¼ inch slices on a bias.
Step 2
Make the sauce: In a large deep pan, saute the chopped onion in 2 tablespoons of vegetable oil until soft but not brown, about 10-12 minutes. Add the flour and mix it in with onions, cook for 4 minutes. Slowly add 2 cups of the reserved cooking liquid, mixing as you are pouring it to prevent lumps from forming. Add the sugar, lemon juice and raisins, season with 1 teaspoon salt. Place the sliced tongue into the sauce and stir to cover the meat with sauce. Braise the tongue over fairly low heat, partially covered, so it is simmering slowly. Allow the tongue to cook for about 1 hour 45 minutes to make sure the tongue is very tender and has absorbed the flavors of the sauce.
Step 3
