Sweet and Sour Tongue

By MrsWheelbarrow
January 23, 2010
2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Sweet and Sour Tongue

Author Notes: When I was growing up, my grandmother made this for every holiday. (It's taken me all week to find the recipe in the huge pile of recipe cards I have!) I loved it even when I was very young, even after I realized it really was tongue. I would have made it this week - for the contest - if my mostly-vegetarian husband hadn't said "I must draw the line." So, here is a transcription of my Grandmother's recipe card, on which she wrote "a dish that will turn any day into a holiday." I realize I've posted this without a modern day test. If you make it, let me know how you like it.MrsWheelbarrow

Serves: 8?

  • 1 veal or beef tongue
  • 1 onion, large
  • 3 tomatoes
  • 1 lemon, juiced and zested
  • 2 tablespoons honey
  • 2 tablespoons sugar
  • salt, to taste
  • 2 allspice berries, crushed
  • 1 clove
  • 1/2 bay leaf
  • 1 small garlic clove
  • 1/4 teaspoon cinnamon
  • 1/2 cup raisins, golden or Muscat
  • 1/2 cup dried apricots, chopped rough
  1. Cover the tongue with boiling water and parboil for ten minutes.
  2. Remove from the water and scrape off the tough skin.
  3. Chop the onion and tomatoes and place in a heavy pot with the tongue and 3 cups of water.
  4. Add the lemon juice and zest and honey. Cook the tongue for an hour.
  5. Add the sugar, garlic and spices. Cook until tender.
  6. Remove the tongue and let it cool. Strain the sauce, pressing through the onion and tomatoes. (She probably used a food mill.)
  7. Rinse the dried fruit (isn't that an interesting direction?) and cook in the sauce until soft.
  8. Peel off any skin that may have remained on the tongue, slice it and return to the raisin sauce.
  9. Taste and correct for sugar or salt. When ready to serve, heat thoroughly.

More Great Recipes:
Beef|Entree|Gluten-Free|Make Ahead|Fall|Winter|Rosh Hashanah|Passover