German Tongue With Raisin Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (2- to 2 1/2-pound) beef tongue |
2 stalks celery, halved |
1 medium onion, quartered |
1 teaspoon salt |
2 tablespoons butter or margarine |
2 tablespoons all-purpose flour |
2 tablespoons wine vinegar |
2 tablespoons sugar |
1/2 cup raisins |
Directions:
1. Scrub tongue with a stiff brush; rinse well with cold water. Place tongue in a large Dutch oven. Add celery, onion, salt, and water to cover. Bring to a boil; reduce heat. Cover; simmer 3 1/2 hours or until tender.
2. Remove tongue from broth, and plunge into cold water. Strain broth, reserving 1 1/2 cups. Remove and discard skin from tongue. Cut tongue into 1/4- inch-thick slices.
3. Melt butter in a heavy saucepan over low heat; add flour, and stir until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth; cook over medium heat, stirring constantly, until thickened and bubbly. Add vinegar, sugar, and raisins; cook 5 minutes.
4. Add sliced tongue; cook an additional 10 minutes or until sauce is thickened. Transfer tongue to a warm serving dish. Pour raisin sauce over tongue to serve.
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