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.

Directions

Prepare the Tongue

1. Place tongue in large pot (six or eight quarts) and cover with water. Boil, covered, for 10 minutes; then, spill off all water.

2. 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.

Tips:

Freezes well in sauce (below).

Prepare the Sauce

1. Sauté onion in oil until soft and translucent.

2. Add the rest of the sauce ingredients. Bring to a boil and then lower ﬂame.

3. Slice tongue, add to sauce, and simmer 25 minutes.

Credits

Photography and Styling by Chavi Feldman

Food Prep by Chaya Ruchie Schwartz

Recipe tags

Cook it nj Cookitnj Freezer-friendly Kosher for passover Make ahead Meat appetizer Pesach Purim party Purim seuda Succos Succot Sukkos Sweet and sour Tongue Yom tov Yom tov appetizers Yom tov mains Yom tov meats