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.
Serving size: Complete recipe
Calories 5538 Calories from Fat 3730
% Daily Value*
Total Fat 415 g637.7%
Saturated Fat 0.17 g0.85%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6085.8 mg253.6%
Total Carbohydrates 213 g71%
Dietary Fiber 7 g27.9%
Sugars 102.4 g
Protein 253 g506.2%
Vitamin A 72.4% Vitamin C 24.9%
Calcium 25.7% Iron 301%
*Based on a 2000 Calorie diet