Sweet and Sour Tongue Recipe
Ingredients
| 2 1/4 to 2 3/4 lb. beef tongue | ||
| Hot water | 1 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Onion powder | 2 Teaspoon | |
| Water | 1/2 Cup (16 tbs) (Sweet & Sour Sauce:) | |
| 1/4 cup unsweetened pineapple juice | ||
| Catsup | 2 Tablespoon (Sweet & Sour Sauce:) | |
| Cider vinegar | 1 Tablespoon (Sweet & Sour Sauce:) | |
| Cornstarch | 2 Teaspoon (Sweet & Sour Sauce:) | |
Directions
Wash tongue and trim fat.
Place in 3-qt casserole with water, salt, pepper and onion powder; cover.
Microwave at High 3 minutes.
Reduce power to 50% (Medium).
Microwave 40 minutes.
Turn tongue; cover.
Microwave 30 to 40 minutes, or until tender.
Let stand 5 minutes.
Plunge tongue into cold water.
Remove skin, fat, bones and gristle.
Discard cooking liquid.
Slice thinly.
Set aside.
In 2-cup measure blend sauce ingredients.
Microwave at High 3 to 6 minutes, or until thickened, stirring 2 or 3 times.
Microwave tongue at High 1 to 3 minutes to reheat.
Serve with sauce.
Place in 3-qt casserole with water, salt, pepper and onion powder; cover.
Microwave at High 3 minutes.
Reduce power to 50% (Medium).
Microwave 40 minutes.
Turn tongue; cover.
Microwave 30 to 40 minutes, or until tender.
Let stand 5 minutes.
Plunge tongue into cold water.
Remove skin, fat, bones and gristle.
Discard cooking liquid.
Slice thinly.
Set aside.
In 2-cup measure blend sauce ingredients.
Microwave at High 3 to 6 minutes, or until thickened, stirring 2 or 3 times.
Microwave tongue at High 1 to 3 minutes to reheat.
Serve with sauce.
Chef
