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Tongue Polonaise - Essex on Coney



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neverbored




 
 
    
 

Post Sun, Dec 27 2015, 2:14 pm
So, those of you who remember the old Essex on Coney Restaraurant, might remember that they had a delicious dish called Tongue Polonaise. It had a tomato based sauce (I think) with what I believe was raisins. Can anyone please help me out with that recipe ( if by chance it was printed somewhere), or a similar recipe. I'm desperate... Thanks so much for taking the time.,,
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Amarante




 
 
    
 

Post Sun, Dec 27 2015, 2:49 pm
This is the traditional recipe

Sweet and Sour Tongue

INGREDIENTS

2.5 pound (1 kilogram) Pickled Tongue
1 onion, sliced
2 bay leaves
3 whole all spice
1 15-ounce can tomato sauce
1 15-ounce can water (measure by filling above tomato can)
juice of one lemon
3/4 cup brown sugar
1/2 cup dark raisins

Preparation

1. Put tongue, onion, bay leaf and all spice in a pot. Cover with cold water. Cover pot. Cook on medium heat for 2 hours.
2. Cool. When the tongue is lukewarm, peel. Then slice the tongue - tip to back - into medium width strips.
3. In a separate pot, combine tomato sauce, water, lemon juice and brown sugar. Add sliced tongue. Cook the tongue in this sauce on medium-low heat for another hour or until the tongue is tender. In the last half hour of cooking, add the raisins.

TIPS:

1. It is best to use pickled tongue because it is already spiced.
2. This same sauce can be used for meatballs.
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Amarante




 
 
    
 

Post Sun, Dec 27 2015, 2:51 pm
This is a Long Island version :-) notes are from the cookbook LOL

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
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neverbored




 
 
    
 

Post Tue, Dec 29 2015, 9:06 am
Thank you, Amarante. Made the first one. It was delicious. Pretty close to what I was looking for. Thanks for posting.
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Amarante




 
 
    
 

Post Tue, Dec 29 2015, 10:04 am
I am glad it worked out for you. I don't have the recipe but I suspect the sauce is similar to the one my Bubbe used for her holopches. Since she was Polish, that would make sense since Sauce Polonaise would have been pretty standard for lots of foods in the Old Country.

Out if curiousity, what was the emergency :-)
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