Beef Tongue With Raisin Sauce
|Beef tongue||4 Pound, 4 pounds, fresh, corned, or smoked|
|Water||1 Cup (16 tbs)|
|Onion||1 , sliced|
|Whole black peppers||5|
|Salt||1 Tablespoon (For Fresh Tongue)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Corn syrup||1⁄2 Cup (8 tbs)|
|Seeded raisins||1⁄2 Cup (8 tbs)|
If corned or smoked tongue is used, soak in cold water for several hours before cooking.
Place in a large kettle with boiling water to cover; add onion, parsley, bay leaf, black peppers, and salt; cover and simmer for 2 1/2 to 3 hours, or until meat is tender.
Allow to remain in the liquid until cool enough to handle, then remove skin and trim the base to remove excess fat and any bones.
An hour or so before serving, put tongue in a Dutch oven or heavy frying pan.
Pour vinegar, syrup, spices, and raisins over tongue; cover.
Simmer very slowly for 45 minutes, tuming the tongue several times during cooking and basting frequently with the sauce.