Spiced Tongue With Raisin Sauce
1 cow's tongue (about 2 pounds)
1 cup chopped celery (about 2 ribs)
4 whole cloves
1 bay leaf
One 15-ounce can tomato sauce
One 8-ounce can pineapple chunks
3/4-cup seedless raisins
1/2-cup brown sugar
To prepare the meat, cover the tongue with water in a
medium stockpot over medium- high heat. Add the onion,
celery, cloves, bay leaf, and peppercorns to the pot. Bring
to a boil, reduce the heat, cover, and simmer over low heat,
allowing 1 hour for each pound of tongue.
Remove the tongue from the water. Cut the membrane
and peel it off carefully. Remove the bone and gristle at the
thick end. Let cool.
Preheat the oven to 350°F.
Slice the tongue crosswise. Place the slices in a shallow
ovenproof casserole, overlapping the slices.
To prepare the sauce, in a medium saucepan over medium high
heat, mix the tomato sauce, pineapple, raisins, and
brown sugar in 1_2 cup water. Bring to a boil, then reduce
the heat to low. Cook, stirring constantly, until the mixture
bubbles and thickens. Pour the sauce over the tongue.
Cover and bake the tongue in the oven for 20 minutes,
or until caramelized.
Approximately: 6 to 8 servings
Recipe: Kosher, meat, Rosh Hashanah