Sweet and Sour Tongue (Meat)

Beef tongue
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  • 3 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 3 hrs
  • Yield: 4 servings
Ratings (7)

Susan Portman is a very talented artist who also knows how to cook artfully. She highly recommends her mother's Sweet and Sour Tongue recipe. Susan likes to serve this tender and tasty kosher meat dish for the Jewish holiday of Sukkot.

What You'll Need

  • 2.5 pound (1 kilogram) Pickled Tongue
  • 1 onion, sliced
  • 2 bay leaves
  • 3 whole all spice
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can water (measure by filling above tomato can)
  • Juice of one lemon
  • 3/4 cup brown sugar
  • 1/2 cup dark raisins

How to Make It

1. Put tongue, onion, bay leaf and all spice in a pot. Cover with cold water. Cover pot. Cook on medium heat for 2 hours.
2. Cool. When the tongue is lukewarm, peel. Then slice the tongue - tip to back - into medium width strips.
3. In a separate pot, combine tomato sauce, water, lemon juice and brown sugar. Add sliced tongue. Cook the tongue in this sauce on medium-low heat for another hour or until the tongue is tender. In the last half hour of cooking, add the raisins.

TIPS:

1. It is best to use pickled tongue because it is already spiced.
2. This same sauce can be used for meatballs.
Nutritional Guidelines (per serving)
Calories 823
Total Fat 1 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 68 mg
Carbohydrates 173 g
Dietary Fiber 10 g
Protein 28 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)