Hutchinson Beef Tongue With Raisin Sauce
Ingredients| 3 lb beef tongue 1 medium onion, diced 8 each peppercorns 1 tsp thyme 1 sprigs parsley 1 celery leaves 1 tsp salt 1 tsp pepper 1 ===== raisin sauce ===== 3/4 cup brown sugar, firmly packed 3 tbsp cornstarch 1 1/2 cup tongue broth 1/4 cup vinegar 1/2 cup raisins 1 each lemon, thin sliced/quartered 1 tbsp butter 1 makes 1 1/2 cups |
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DIRECTIONS FOR BEEF TONGUE: 1. Place all ingredients into a kettle;
add just enough boiling water to
cover tongue. 2. Cover and simmer about 3 hours, or until tongue is
tender. 3. Drain; reserve stock. 4. Remove skin and roots from
tongue. 5. Serve with Raisin Sauce. DIRECTIONS FOR RAISIN SAUCE: 1.
Mix brown sugar and cornstarch in a saucepan; stir in beef broth and
vinegar gradually; bring to boiling, stirring constantly. 2. Add
raisins, lemon and butter. 3. Cook and stir until raisins are plump
and sauce is thickened.
Servings:
6
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