3 lb Beef tongue

1 md Onion, diced

8 ea Peppercorns

1 ts Thyme

Sprigs parsley Celery leaves

1 ts Salt

1 ts Pepper

===== RAISIN SAUCE =====

3/4 c Brown sugar, firmly packed

3 tb Cornstarch

1 1/2 c Tongue broth

1/4 c Vinegar

1/2 c Raisins

1 ea Lemon, thin sliced/quartered

1 tb Butter

Makes 1 1/2 cups

DIRECTIONS FOR BEEF TONGUE:

1. Place all ingredients into a kettle; add just enough boiling water to cover tongue.
2. Cover and simmer about 3 hours, or until tongue is tender.
3. Drain; reserve stock.
4. Remove skin and roots from tongue.
5. Serve with Raisin Sauce.

DIRECTIONS FOR RAISIN SAUCE:

1. Mix brown sugar and cornstarch in a saucepan; stir in beef broth and vinegar gradually; bring to boiling, stirring constantly.
2. Add raisins, lemon and butter.
3. Cook and stir until raisins are plump and sauce is thickened.

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