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Sweet And Sour Tongue

Meat.World's picture
  Smoked beef tongue/Corned beef 3 Pound, soaked, poached for 1 1/2 hours, peeled, trimmed and sliced
  Butter 4 Tablespoon
  Onion 1 Medium, thinly sliced
  Flour 2 Teaspoon
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Beef stock 1 1⁄2 Cup (24 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Sugar 4 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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