TINA KAUFMAN’S TANGY TONGUE

Food From Friends, Meat & Poultry

Yield: 6 servings

1 large beef tongue (3 to 4 lb)
1 large jar (7.5 oz/213 ml) apricot baby food
1/4 cup orange juice
1 to 2 Tbsp lemon juice
A “shpritz” of ketchup (1 to 2 Tbsp)
3 Tbsp brown sugar
A fistful of golden raisins, optional (about 1/2 cup)

Place tongue in a large pot and add cold water to cover tongue completely. Bring to a boil and skim. Reduce heat and simmer uncovered until tongue is tender, about 2 hours, adding additional boiling water as needed when it evaporates.

Remove tongue from liquid and let cool. Meanwhile, combine apricot baby food with orange juice, lemon juice, ketchup, brown sugar and raisins in a small saucepan.

Peel and slice tongue; arrange slices in a greased ovenproof serving dish. Pour sauce over tongue and cover the baking dish. (This can be made in advance and refrigerated. It tastes best the next day.)

About an hour before serving, place the covered casserole in a 200 degree F oven to reheat slowly. Enjoy!