Tongue with Orange-Raisin Sauce

Tongue

  • 1 beef tongue
  • 1/4 C cider vinegar
  • 2 Tbsp brown sugar
  • 2 tsp fresh thyme
  • 8 whole cloves

Wash tongue well in cold water.  Place in stock pot and cover with water.  Add remaining ingredients. Cover. Bring to boil, then reduce heat and simmer 3 hours.  Remove from heat; let cool.  After cool, discard liquid. Skin tongue, then remove fat and bones.  Slice meat 1/4 inch thick. Heat slices of tongue in:

Orange Raisin Sauce

  • 1/4 C brown sugar
  • 1 Tbsp cornstarch
  • 1/8 tsp salt
  • 1/8 tsp ground cloves
  • 1 C orange juice
  • 2 Tbsp lemon juice

Mix well.  Microwave, stirring occasionally to prevent lumps, until sauce begins to thicken.  Stir in 1/4 C raisins.  Simmer 5 minutes.

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