Saturday, December 19, 2009

Sundays with Marlena Spieler-Sweet and Sour Tongue

Here's a tongue twister for ya! Beef, it's what's for dinner! That wasn't a tongue twister.
Don't be afraid of your taste buds...or the cows! Click to enlarge those dealios!
Put them in a pot with some aromatics...simmer for about 3 hours.
Peel off the tough tongue skin...say that really fast 5 times. That's is a tongue twister. It comes off so easily while it is still warm..just pulled it off...lickity split. I gave my husband the tongue and he was so happy!
Made the sweet and sour sauce, cut the uber tender beef tongue, and we chowed down!
It is offal..and we loved it! It would be great with mashed potatoes and beef gravy, would make a fantastic sandwich..served hot or cold.

My Version of Marlena Spieler's Sweet and Sour Beef Tongue from Jewish Cooking.

Ingredients: Serves least.

Two 2 lb tongues (give or take an ounce here and there)
3 onions, one peeled and whole with criss-cross cut in one end and two sliced
1 smashed garlic clove..or two if you like
3 or 4 slices of lemon
1/2 onion chopped small for sweet and sour sauce
3 or 4 bay leaves
10 whole black peppercorns
A few stalks of celery
A bunch of fresh parsley
Two twigs of fresh thyme
1 regular can of beef consumee
1/3 TBLS veggie or canola oil and 1 pat of butter
About 4 TBLS of potato flour or regular flour
1/2 cup of honey
1 cup of raisins..(I used golden)
1/2 cup of plum sauce (can find in Asian section of your market)
a splash of rice vinegar
1/2 tsp salt
1 tsp fresh ground pepper or more to taste
1/2 tsp freshly grated ginger...small grater (peel first) or you can use ground ginger
a herb of some kind for garnish

1. So wash the tongues and put them in a large pot of cold water with the aromatics (celery, peppercorns, onions whole and two sliced, the garlic).

2. Let it come to a boil and skim any scum that comes up.

3. Reduce and put a lid on...let it simmer for 3 hours or until tender.

4. Take tongue out with tongs and set aside. You'll want to peel the skin off the tongue while it is still fairly warm. I used a clean kitchen towel and just grabbed it and pulled it off. It came off in large pieces. It was quite satisfying. You'll need that tongue broth for the sweet and sour sauce...or for one great pot of onion soup!

5. In a small pan, put the oil and pat of butter in and let it melt. Add the small chopped onion and let it get soft. Stir in the flour and pepper. After that cooks for a minute, slowly add in the warm broth and keep stirring to prevent lumps from forming. Add the liquid until the sauce comes to a smooth consistency..not too thick or too thin. Just right. Stir in the honey, raisins, plum sauce, salt, and ginger..continue to cook until smooth. Add the lemon slices, the splash of rice vinegar, and set sauce aside.

Slice the tongue rather thinly and serve with a bit of sauce over it. Garnish with lemons and a few more raisins..and some green herbs if desired. I served it with cole slaw.

According to Marlena's book, this dish was a favorite of the Ashkenazi kitchen and is coming back in style..or is back, as offal has become quite the trend.

Be sure and slide on over to my blogger pals, Eileen and Shankari, and see what their offerings are for Sundays with Marlena Spieler.


Eileen said...

So it was good huh? I'll take your word for it :P

Melly/Melody/or Mel said...

I have some ready and waiting! Just tastes like tender roast beef!

lhahn said...

You would have to serve this to me and not tell me what it is.

Peg said...

Your post brings back memories. We used to find tongues poking the lids up from our mother's deep well boiler on cold weekend mornings. I knew I would be eating tongue sandwiches in carefully packed school lunches all week. And no, my family was not Jewish, they were Irish dairy farmers who left nothing to waste.

They made a show about it. I believe it was called Fear Factor.

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