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Ox Tongue With Raisin Sauce

Flavor.of.Europe's picture
Ingredients
  Ox tongue 4 Pound (1 Pice)
  Salt 1 Teaspoon
  Carrot 1 , peeled and sliced
  Onion 1 , sliced
  Celery tops 1 Tablespoon
  Parsley sprigs 1
  Peppercorns 6 , crushed
  Bay leaf 1
  Clove 1
Directions

Soak the tongue for at least 3 hours in cold water.
Rinse under cold running water.
Combine the remaining ingredients in a large pot.
Add the tongue and cover with water, Bring to a boil, cover and simmer gently for at least 3 hours or until meat is tender.
Remove the skin from the tongue and cut the meat into slices 1/2 inch thick.
Keep warm.
Strain liquid and reserve 2 1/2 cups for the sauce.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Saute

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2 Comments

Anonymous's picture
How were the raisins included?They are not listed in the ingredients.
shantihhh's picture
I found this-looks like they forgot! BEEF TONGUE WITH RAISIN SAUCE 1 fresh Kosher Beef Tongue 3 sm. onions 2 sm. carrots 4 stalks celery & leaves 6 sprigs parsley 8 peppercorns Salt & pepper 1/2 c. almonds, blanched & split 2/3 c. seedless raisins 6 tbsp. cooking fat 3 tbsp. flour 1/4 c. crushed gingersnaps 1 lemon, cut into sm. cubes Place tongue in a large kettle with onions, carrots, celery and parsley. Add water to cover. Add peppercorns and salt. Simmer gently until tender, 3 to 5 hours. Drain. Reserve liquid. Melt fat and add flour and stir until blended. Gradually stir in reserved raisin and almond liquid and enough tongue liquid to make 3 cups in all. Add gingersnaps, almonds, raisins and lemon cubes. Season with salt and paprika. Pour over sliced tongue. Serve hot.