Categories: Beef, Main dish, Sauces 
      Yield: 6 servings 
  
      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.