Looking for Tongue Sauce

Amarante

Sun, Sep 27 2015, 3:21 pm

I was going through my cookbooks and found this recipe. Notes are from the cookbook, not me. :-)

Tongue Polonaise

Source: Judy Bart Kancigor. Cooking Jewish

If you attended Bar Mitzvahs in the 1950s, you probably saw some permutation of this recipe on the buffet table. Tongue has fallen out of favor in the intervening decades, except on sandwiches in kosher delis, and even then it’s ordered only by people old enough to remember that era. Personally, I adore it, and not just because I’m nostalgic about the ’50s. Tongue has a soft, creamy texture and rich”

SERVES 8 TO 10; MAKES 4 CUPS SAUCE

1 pickled beef tongue (about 4 pounds)
1 can (20 ounces) pineapple chunks, drained
1 cup canned pitted black cherries, drained and chopped
¼ cup golden raisins
1 jar (10 ounces) orange marmalade”

“1. Prepare the tongue according to the package directions
.2. Combine all the remaining ingredients in a large saucepan and bring to a boil.
Add the tongue, then reduce the heat and simmer, uncovered, for 30 minutes.
3. Slice the tongue and serve it warm, layered with the sauce

happybeingamom

Wed, Sep 30 2015, 12:22 am

Well I used this recipe and I don't know where I dug it up from but it was in my documents

Tongue Polonaise
Ingredients
• 1 whole beef tongue
• 10 whole allspice berries
• 10 whole black peppercorns
• 2 bay leaf
• 3 Tablespoons kosher salt
• 1 pinch red pepper flakes
• 200 grams tomato paste 7 oz.
• 250 ml water 1 cup
• 1/4 cup brown sugar
• 1/4 cup vinegar
• 100 grams red raisins .5 cup
• 1/2 cup sweet red wine
Cooking Directions
1. Place tongue in pot and cover with water. Add an additional 1 liter (1 quart) of water.
2. Add allspice, pepper, bay, salt and red pepper flakes.
3. Bring tongue to boil. Lower heat to medium and simmer covered for 90 minutes.
4. In a sauce pot, mix tomato paste, water, brown sugar, vinegar, raisins and wine.
5. Cook sauce at a simmer for 45 minutes. Do not allow to boil.
6. Remove tongue from stove. Cool until you can handle easily.
7. Slide fingers or a small knife under the seam of the skin on either large flat side of the tongue. Use your fingers to peel away skin.
8. Slice tongue crosswise, starting at the tip. Arrange in a deep-sided platter.
9. Pour sauce over the tongue and serve.

I just used the sauce part. No leftovers so it must have been good. I served it with lukshen kugel.