Sweet and Sour Tongue

 

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• Cooking and Prep: 6 h
• Serves: 12
• No Allergens

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Ingredients (7)

Sauce

• 16 ounces Gefen Tomato Sauce

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  Gefen Tomato Sauce

• 1/2 cup brown sugar

• 1/4 pound raisins

• 1 and 1/2 cups water

• 1/4 pound dried apricots

Tongue

• 3 pounds unpickled tongue

Sommelier Suggests

• Vitkin Pinot Noir

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  Vitkin Pinot Noir

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Start Cooking

Prepare the Tongue

1. Place tongue in a heavy skillet. Add water to cover and cook for three hours. Cool thoroughly and peel off skin. Slice thinly and place into a six-quart pot.

2. Combine remaining ingredients an a three-quart pot and bring to a boil.

3. Pour over sliced tongue. Simmer for 45 minutes over low heat or reheat in oven at 375 degrees Fahrenheit for one hour.