Passover Tongue with Sweet and Sour Sauce recipe
information
This is another classic Polish dish, adapted here for Passover. At other times of the year, cookies made with honey and black pepper would be crumbled into the sauce instead of matzo meal and pepper seasoning.
ingredients
1 pickled ox tongue or 4 lamb's tongues
1 tablespoon margarine
1 onion, chopped
2 tablespoons matzo meal
juice of 1 lemon
1 1/2 cups beef broth or consomme
1/4 cup wine vinegar
2 tablespoons brown sugar
2 tablespoons golden raisins
1 teaspoon black pepper
1 tablespoon margarine
1 onion, chopped
2 tablespoons matzo meal
juice of 1 lemon
1 1/2 cups beef broth or consomme
1/4 cup wine vinegar
2 tablespoons brown sugar
2 tablespoons golden raisins
1 teaspoon black pepper
method
1. Place tongue in a pot, with cold water to cover. Bring to a boil over high heat, then reduce heat and simmer, with the water barely moving, for 2 hours.
2. Drain tongue. Peel and slice thinly, then arrange in overlapping slices on a serving platter. Keep warm.
3. Melt the margarine in a saucepan set over high heat. Add the onion and cook until transparent but not browned, about 5 minutes.
4. Stir in the matzo meal, and when the mixture is smooth, add the lemon juice and beef broth or consomme. Stir until smooth. Reduce heat, cover the pot, and simmer for 5 minutes.
5. In another saucepan, heat the vinegar. Stir in the brown sugar and cook over high heat, stirring until the liquid thickens and becomes syrupy, about 10 minutes.
6. Stir vinegar mixture into the broth mixture, then add the raisins and season with pepper. Pour sauce over the tongue, and serve.
2. Drain tongue. Peel and slice thinly, then arrange in overlapping slices on a serving platter. Keep warm.
3. Melt the margarine in a saucepan set over high heat. Add the onion and cook until transparent but not browned, about 5 minutes.
4. Stir in the matzo meal, and when the mixture is smooth, add the lemon juice and beef broth or consomme. Stir until smooth. Reduce heat, cover the pot, and simmer for 5 minutes.
5. In another saucepan, heat the vinegar. Stir in the brown sugar and cook over high heat, stirring until the liquid thickens and becomes syrupy, about 10 minutes.
6. Stir vinegar mixture into the broth mixture, then add the raisins and season with pepper. Pour sauce over the tongue, and serve.
serving amount
serves 4
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