A 2 1/2 to 3 -pound fresh calf-s tongue

2 tsp salt

1 medium onion,halved


2 tbsp vegetable oil

2 medium onions,thinly sliced

1 tsp chopped garlic

2 cups canned whole tomatoes

1 8-ounce can tomato sauce

1/3 cup dark-brown sugar

1/4 cup raisins

juice of 2 lemons

1 tsp salt

1/2 tsp ground pepper

Place the tongue in a large saucepan with the salt and onion. Cover with water,bring to the boil,lower the heat to moderate,and simmer the tongue for 1 1/2 hours, or until is tender when pierced with the point of a sharp knife.

While the tongue cooks,prepare the sauce. In a large heavy skillet,heat the oil until sizzling. Reduce the heat and cook the onions and garlic,stirring often,until soft and lightly browned,about 5 minutes. Stir in the tomatoes,tomato sauce,brown sugar,raisins,lemon juice,salt and pepper. Simmer the sauce,stirring it often,for about 20 minutes. Set aside.

When the tongue is tender, transfer it to a pot of cold water. When it is cool enough to handle,strip off the outer skin and cut away  bones and gistle. Slice the tongue on the diagonal and arrange it in casserole. Pour the sauce over it and bake for 40 minutes at 350 degrees F. Serves 6-8

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