Hutchinson Beef Tongue with Raisin Sauce
Hutchinson Beef Tongue with Raisin Sauce recipe
Yield
6 servingsPrep
Cook
3 hrsReady
3Low Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef tongue
|
* |
| 1 | medium |
onions
diced |
|
| 8 | each |
peppercorns
|
*
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | x |
parsley leaves
sprigs |
*
|
| 1 | x |
celery
leaves |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| Raisin sauce | |||
| ¾ | cup |
brown sugar
firmly packed |
*
|
| 3 | tablespoons |
cornstarch
|
|
| 1 ½ | cups |
stock
from the tongue |
|
| ¼ | cup |
vinegar
|
|
| ½ | cup |
raisins, seedless
|
|
| 1 | each |
lemon
sliced and quartered |
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef tongue
|
* |
| 1 | medium |
onions
diced |
|
| 8 | each |
peppercorns
|
*
|
| 5 | ml |
thyme
|
*
|
| 1 | x |
parsley leaves
sprigs |
*
|
| 1 | x |
celery
leaves |
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| Raisin sauce | |||
| 177 | ml |
brown sugar
firmly packed |
*
|
| 45 | ml |
cornstarch
|
|
| 355 | ml |
stock
from the tongue |
|
| 59 | ml |
vinegar
|
|
| 118 | ml |
raisins, seedless
|
|
| 1 | each |
lemon
sliced and quartered |
|
| 15 | ml |
butter
|
|
Directions
Place all ingredients into a kettle; add just enough boiling water to cover tongue.
Cover and simmer about 3 hours, or until tongue is tender.
Drain; reserve stock.
Remove skin and roots from tongue.
Serve with Raisin Sauce.
Directions of raisin sauce: Mix brown sugar and cornstarch in a saucepan; stir in beef broth and vinegar gradually; bring to boiling, stirring constantly.
Add raisins, lemon and butter.
Cook and stir until raisins are plump and sauce is thickened.
