- 10
Ingredients
- 10-12 SERVINGS
- 1 4- to 5-pound pickled beef tongue
- 1 baking potato, peeled
- 3 medium onions: 2 quartered, one diced
- 3 tablespoons pareve margarine
- 2 tablespoons honey mustard
- 5 tablespoons ketchup
- 3 tablespoons Tupelo or other varietal honey
- 3 tablespoons white vinegar
- 1/4 cup dark brown sugar
- 1/4 cup raisins (optional).
Preparation
Step 1
Place tongue in about 4 quarts of water or to cover. Add potato and quartered onions.
Bring water to a boil and simmer, covered, for 2 to 3 hours, until it is tender when pierced with a knife. Cool until room temperature in cooking water.
Remove from water and, using a sharp knife, peel off outer skin and any extra fat or gristle. Return tongue to cooking water. This may be done a day in advance; cover and refrigerate.
In small pan, saute sliced onion in 1 tablespoon margarine until golden.
In a small saucepan, mix mustard, ketchup, honey, vinegar, brown sugar, remaining margarine and raisins, if using.
Cook a few minutes, stirring occasionally.
Add up to 1/2 cup of tongue cooking liquid and stir well. Glaze may be made a day in advance; cover and refrigerate.
Preheat oven to 350 degrees. Remove tongue from cooking water and place in a roasting pan.
Brush glaze on and bake for 45 minutes, basting tongue occasionally.
Cut diagonally into slices about 1/4 -inch thick and serve.