Tongue in sweet and sour sauce
6 servings
90 minutes
Tongue in sweet and sour sauce is a refined dish of Jewish cuisine that combines the tenderness of veal tongue with rich flavors. Historically, tongue was considered a delicacy, and its preparation required skill. Here it is marinated, boiled, and fried, then gains depth of flavor from the sweet and sour sauce with hints of chocolate, vinegar, and raisins. This combination creates a balance between sweetness and tartness, while pine nuts add textural complexity. The dish is perfect for a festive table or special dinner, and its rich taste pairs wonderfully with a glass of red wine. Tongue in sweet and sour sauce is a gastronomic journey where traditions intertwine with culinary experiments.
1
Cut the tongue into large pieces and soak it overnight in cold water. Remove it, dry it, and boil in boiling water for about an hour until the meat is tender. Take the tongue out of the water and immediately peel off the skin while it's still warm, then slice it thinly.
- Veal tongue: 1 piece
2
Soak the raisins in warm water. While they are soaking, heat butter and olive oil in a pan, and add flour-dusted slices of tongue. Fry for 5 minutes on each side, then add the raisins and pine nuts to the pan, and simmer on low heat for about 15 minutes.
- Raisin: 50 g
- Pine nuts: 25 g
- Wheat flour: 2 tablespoons
- Butter: 25 g
- Olive oil: 2 tablespoons
3
In a bowl, mix finely broken chocolate, vinegar, sugar, flour, and salt. Add five tablespoons of hot water and stir until the chocolate melts and the sugar dissolves. Pour the mixture into a pan with tongue and bring to a boil. If the sauce is insufficient, add hot water.
- Dark chocolate: 25 g
- White wine vinegar: 6 tablespoons
- Sugar: 40 g
- Wheat flour: 2 tablespoons
- Salt: to taste