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This festive sweet and sour pickled tongue is perfect for any holiday and is also kosher for Passover. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
3 and 1/2 pounds pickled tongue
1 onion, chopped
15 ounces Tuscanini Tomato Sauce
1/4 cup Heaven & Earth Lemon Juice
1/3 cup brown sugar
handful of raisins
5 to 6 dried apricots, chopped
Place tongue in large pot (six or eight quarts) and cover with water. Boil, covered, for 10 minutes; then, spill off all water.
Wash meat and pot well. Return tongue to pot, cover with cold water, and boil 1 hour. Remove from water and set aside for 10 minutes or until cool.
Sauté onion in oil until soft and translucent.
Add the rest of the sauce ingredients. Bring to a boil and then lower flame.
Slice tongue, add to sauce, and simmer 25 minutes.
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
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This was a HUGE hit!! My husband kids and company LOVED it and it was really easy
Does pickled tongue need to be peeled? It does not mention that in the recipe
Looks to me like you forgot to mentioned that the tongue has to be peeled.
Otherwise looks good.