This festive sweet and sour pickled tongue is perfect for any holiday and is also kosher for Passover.
Sweet 'n' Sour Tongue
- Cooking and Prep: 2.5 h
- Serves: 12
Prepare the Tongue
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.
Freezes well in sauce (below).
Prepare the Sauce
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