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Sweet-And-Sour Tongue

Yield 6 to 8 servings

Ingredients

  • 2 tablespoons baking soda
  • 2 tablespoons plus 1 1/4 teaspoons salt, divided
  • 1 (2- to 2 1/2-pound) beef tongue
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon pepper
  • 2 bay leaves
  • 1/2 cup chopped onion
  • 1/4 cup vinegar

How to Make It

  1. Combine soda and 2 tablespoons salt; rub over surface of tongue. Scrub with a stiff brush; rinse with cold water.

  2. Place tongue and 1 teaspoon salt in a large Dutch oven; add water to cover. Bring to a boil; reduce heat. Cover; simmer 3 hours or until tender.

  3. Remove tongue from broth, and plunge into cold water. Reserve 1 cup broth. Remove and discard skin from tongue. Cut tongue into 1/2-inch-thick slices.

  4. Place butter in a heavy saucepan. Cook over low heat until golden brown. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Gradually add reserved 1 cup broth; cook over medium heat, stirring constantly, until thickened.

  5. Stir in 1/4 teaspoon salt, and remaining ingredients. Add sliced tongue, and simmer, uncovered, 30 minutes. Discard bay leaves.

  6. Place tongue on warm platter and serve with pan liquid.

Oxmoor House Homestyle Recipes