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.
Recipe reprinted with permission from Artful Cooking by Susan Portman.
- 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
Put tongue, onion, bay leaf, and allspice in a pot.
Cover with cold water.
Cook on medium heat for 2 hours.
When the tongue is lukewarm, peel.
Then slice the tongue - tip to back - into medium width strips.
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.
1. It is best to use pickled tongue because it is already spiced.
2. This same sauce can be used for meatballs.