Beef Tongue With Raisin Sauce

This is a recipe that takes me back to a favorite dish of my childhood.  My grandmother could make the pickled tongue so tasty.  After I married, my husband had a bachelor uncle who always brought the dish to the family reunion.

Beef Tongue With Raisin Sauce

Ingredients:

1 beef tongue (about 4 pounds)

   fresh, smoked, or corned

Water

1 onion, sliced

1 sprig parsley

1 bay leaf

5 or 6 whole black peppercorns

1 tablespoon salt (for fresh tongue)

1/2 cup vinegar

1/2 cup corn syrup

1/4 teaspoon each allspice, cloves, and 

    cinnamon

1/2 cup seeded raisins

*

Directions:

Wash tongue.  If corned or smoked tongue is used, soak in cold water for several hours before cooking.  Place in a large kettle with boiling water to cover; add onion, parsley, bay leaf, black peppercorns, and salt; cover and simmer for 2 1/2 to 3 hours, or until meat is tender.

Allow to remain in liquid until cool enough to handle, then remove skin and trim the base to remove any fat or bones.

An hour or so before serving, put tongue in Dutch oven or heavy frying pan.  Pour vinegar, syrup, spices, and raisins over.  Simmer very slowly for 45 minutes, turning the tongue several times during cooking and basting frequently with the sauce.  Slice to serve.  Serve the sauce spooned on top or separately in a bowl.  Serves 6 to 8.  
Recipe from: Sunset Cook Book of Favorite Recipes 1970