RFCJ RECIPE ARCHIVE
Posted by : Jim Weller Tongue, Sweet-and-Sour Calves' Tongues - meat
-=> Quoting "Renee Ofner" to All =- "O> I'm looking for a tongue recipe - not pickled. Here's a few ideas for you to try: MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Sweet and Sour Calves' Tongues Categories: Beef Yield: 8 Servings 4 Fresh calves' tongues 2 Onions, sliced 1/2 ts Black pepper, fresh ground 2 Bay leaves 4 Cloves garlic, crushed 1 tb Vinegar Water 1 Onion, minced 2 Cloves garlic, crushed 1/2 c Ketchup 1/4 c Brown sugar 1/4 c Wine vinegar 1 ts Salt 12 Pitted prunes 1/2 c Raisins 1 1/2 c Water Each tongue weighing abt 1 lb. Rinse tongues under cold running water. In pot, large enough to hold them, place tongues. Add sliced onions, pepper, bay leaves, 4 garlic cloves, vinegar, & enough water to cover. Bring water to a boil. Reduce heat to a simmer. Cover & simmer until almost fork-tender, abt 1-1 1/2 hrs. Remove tongues from cooking liquid & plunge into cold water. Cut away root end of each tongue. Slit tongue casting down length of tongue & peel away casing. Preheat oven to 375F. In ovenproof casserole or Dutch oven, place tongues. Add minced onion, 2 cloves garlic, ketchup, brown sugar, vinegar, salt, prunes, raisins, & enough water to cover tongues 3/4 of way. Cover. Bake in preheated oven for 1 to 1-1/2 hrs. Remove tongues from sauce. Slice tongues, cutting on diagonal into 1/4-" thick slices. Arrange slices on platter & cover w/gravy, prunes, & raisins. Serve w/extra gravy on side. Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. 1990 Published by MacMillan Publishing Co. Posted by: D Pilleggi
