Alsatian Sweet and Sour Tongue Recipe

Name: Alsatian Sweet and Sour Tongue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 4-to-5-pound pickled beef tongue; 3 onions, quartered; 6 bay leaves; 3 teaspoons whole peppercorns; 1 teaspoon whole cloves; 2 tablespoons vegetable oil; 1 onion, peeled and diced; Salt and freshly ground pepper to taste; 1/2 teaspoon ground mace; 1/2 teaspoon ground cloves; 1/2 teaspoon allspice; 10 gingersnaps, crumbled; 2 to 3 tablespoons cider vinegar; 1/2 cup raisins; 1/2 cup blanched slivered almonds; 4 or 5 thin lemon slices; 1 tablespoon chopped fresh parsley for garnish

Servings: persons

One 4-to-5-pound pickled beef tongue
3 onions, quartered
6 bay leaves
3 teaspoons whole peppercorns
1 teaspoon whole cloves
2 tablespoons vegetable oil
1 onion, peeled and diced
Salt and freshly ground pepper to taste
1/2 teaspoon ground mace
1/2 teaspoon ground cloves
1/2 teaspoon allspice
10 gingersnaps, crumbled
2 to 3 tablespoons cider vinegar
1/2 cup raisins
1/2 cup blanched slivered almonds
4 or 5 thin lemon slices
1 tablespoon chopped fresh parsley for garnish

1
Fill a pot with cold water.
2
Add the tongue, onions, bay leaves, peppercorns, and cloves.
3
Bring to a boil, and simmer, covered, for 2 1/2 to 3 hours, allowing about 20 minutes per pound, until the meat is tender when pierced with a knife.
4
Allow the tongue to cool to room temperature in the cooking water.
5
Using a sharp knife, peel off the outer skin and any extra fat or gristle.
6
Return the tongue to the cooking water, cover, and refrigerate.
7
This may be done a day in advance.
8
To make the sauce, heat the oil in a medium-sized frying pan.
9
Saute the diced onion until golden.
10
Add salt and freshly ground pepper to taste, the mace, cloves, allspice, and 1 1/2 cups water.
11
Bring to a boil, and add the gingersnaps, cider vinegar, raisins, almonds, and lemon slices.
12
If the sauce gets too thick, thin with a little more water.
13
The sauce may be made a day in advance; cover and refrigerate.
14
Preheat the oven to 350 degrees.
15
Remove the tongue from the cooking water, and place in a roasting pan.
16
Brush with the sauce, and bake for 45 minutes, basting the tongue occasionally.
17
Cut the tongue on the diagonal into slices about 1/4 inch thick, and serve garnished with the parsley and the sauce on the side.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: One 4-to-5-pound pickled beef tongue, 3 onions, quartered, 6 bay leaves, 3 teaspoons whole peppercorns, and more.

Yes, Alsatian Sweet and Sour Tongue falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Alsatian Sweet and Sour Tongue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions