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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Before you say ick to tongue, ask yourself if you like brisket or corned beef. If your answer is yes, then you'll love the very pleasant, beefy flavor of tongue. This recipe combines an interesting melange of spicy flavors from the chilis combined with a touch of sweetness from the raisins to make this a neat dish. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 lbs beef tongues |
1/3 cup salad oil |
1 1/2 cups onions, peeled and chopped |
1 garlic clove, peeled and minced |
1 cup raisins or 1 cup sultana |
3 cups tomatoes |
1/3 cup green jalapenos (adjust for your own taste) or 1/3 cup green chili pepper, seeded and chopped (adjust for your own taste) |
1/2 cup stuffed olives, sliced |
1 1/2 teaspoons salt |
Directions:
1. Wash tongue thoroughly; cover with boiling water and cook until tender.
2. Plunge into cold water and let stand about 5 minutes.
3. Remove from water and skin; cut off the root.
4. Preheat oven to 350°F.
5. Heat salad oil in a skillet; cook onions and garlic until golden.
6. Add raisins and cook for an additional 5 minutes, stirring well to coat them with oil.
7. Add tomatoes, chili pepper, olives and salt; bring to a boil.
8. Cook five minutes.
9. Place tongue in a roasting pan and pour sauce over it.
10. Bake for an hour.
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