3 lb Beef tongue
1 md Onion, diced
8 ea Peppercorns
1 ts Thyme
Sprigs parsley Celery leaves 1 ts Salt
1 ts Pepper
===== RAISIN SAUCE ===== 3/4 c Brown sugar, firmly packed
3 tb Cornstarch
1 1/2 c Tongue broth
1/4 c Vinegar
1/2 c Raisins
1 ea Lemon, thin sliced/quartered
1 tb Butter
Makes 1 1/2 cups DIRECTIONS FOR BEEF TONGUE: 1. Place all ingredients into a kettle; add just enough boiling water to cover tongue. 2. Cover and simmer about 3 hours, or until tongue is tender. 3. Drain; reserve stock. 4. Remove skin and roots from tongue. 5. Serve with Raisin Sauce. DIRECTIONS FOR RAISIN SAUCE: 1. Mix brown sugar and cornstarch in a saucepan; stir in beef broth and vinegar gradually; bring to boiling, stirring constantly. 2. Add raisins, lemon and butter. 3. Cook and stir until raisins are plump and sauce is thickened.