Sweet And Sour Tongue
|Smoked beef tongue/Corned beef||3 Pound, soaked, poached for 1 1/2 hours, peeled, trimmed and sliced|
|Onion||1 Medium, thinly sliced|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Beef stock||1 1⁄2 Cup (24 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|Golden raisins||1⁄2 Cup (8 tbs), soaked in warm water for 15 minutes and drained|
To prepare the sauce, melt the butter in a heavy saucepan, add the onion and cook over very low heat until it is golden.
Add the flour, stirring with a wooden spoon.
Then add 1/4 cup [50 ml.] of lemon juice and the stock, stirring until smooth.
Cover the pan and simmer the sauce over very low heat.
In a small saucepan, heat the vinegar.
Stir in the sugar and, stirring constantly, cook over high heat for five to six minutes or until the mixture is slightly syrupy.
Gradually add the syrup to the sauce, stirring to combine the flavors.
Add pepper to taste.
If the sauce is not quite tart enough for your taste, add additional lemon juice.
Stir in the raisins and simmer the sauce for a few minutes longer.
If you are using the sauce over just-cooked tongue, place the tongue slices on a warmed platter and spoon the sauce on top.
If the slices are cold, place them in a pan, pour the sauce over them and heat them gently for five to 10 minutes.