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.
