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Name: Beef Tongue
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 Bay leaf; 1 c Raisins; Salt; 1 Beef tongue; 1/2 c Vinegar; 1/2 c Sugar; 1 tb Cornstarch (or flour); Pepper

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INGREDIENTS

1 Bay leaf
1 c Raisins
Salt
1 Beef tongue
1/2 c Vinegar
1/2 c Sugar
1 tb Cornstarch ; (or flour)
Pepper

Servings

INSTRUCTIONS

Put the tongue into a pot with the bay leaf and cover with water. Bring to a low boil and simmer for about 3 hours, skimming off any scum that may rise to the top. Remove the tongue and skin it. Keep the tongue warm while making the sauce. Boil the water that the tongue was cooked in, reducing it to about 1 cup. Add the vinegar and the sugar, and stir until the sugar is dissolved. Add the raisins, and taste the sauce, adjusting the sugar and vinegar. Dissolve the cornstarch (or flour) in some water, bring the sauce to the boil, and add the thickener. Slice the tongue fairly thinly, and spoon some sauce over it to serve. John Hobson Formatted by Elaine Radis; P* ID BGMB90B; Internet ID: Auntie_E@Prodigy.com. Originally posted on the Jewish Recipe Mailing List. Converted from text using MMCONV20.1. Posted to JEWISH-FOOD digest by Nancy Berry on Sep 29, 1998,

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Beef Tongue

1 Bay leaf
1 c Raisins
 Salt
1 Beef tongue
1/2 c Vinegar
1/2 c Sugar
1 tb Cornstarch (or flour)
 Pepper

Put the tongue into a pot with the bay leaf and cover with water. Bring to  a low boil and simmer for about 3 hours, skimming off any scum that may  rise to the top. Remove the tongue and skin it. Keep the tongue warm while  making the sauce.    Boil the water that the tongue was cooked in, reducing it to about 1 cup.  Add the vinegar and the sugar, and stir until the sugar is dissolved. Add  the raisins, and taste the sauce, adjusting the sugar and vinegar. Dissolve  the cornstarch (or flour) in some water, bring the sauce to the boil, and  add the thickener.    Slice the tongue fairly thinly, and spoon some sauce over it to serve.    John Hobson Formatted by Elaine Radis; P* ID BGMB90B; Internet ID:  Auntie_E@Prodigy.com. Originally posted on the Jewish Recipe Mailing List.  Converted from text using MMCONV20.1.    Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Sep  29, 1998,

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Nutrition

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Serving Size: 1 Serving (140g)
Recipe Makes: 8

Calories: 398
Calories from Fat: 84 (21%)

Amt Per Serving		% DV

	Total Fat 9.3g	12 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 0.5g
Cholesterol 49.3mg		15 %
Sodium 43.8mg		2 %
Potassium 489.6mg		13 %
Total Carbohydrate 72.8g		21 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 71.2g
Protein 9.7g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 398

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