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    Sweet & Sour Tongue with Golden Raisins & Almonds


    The sweetness from the brown sugar, cinnamon and raisins is perfectly balanced by the sour notes from the apple cider and fresh lemon juice. Dried cherries can be substituted for golden raisins in this well-known classic.

    Meat Suggestions


    • 1 Nations Best® Pickled Beef Tongue (about 3 lb, raw)
    • 1 onion, quartered
    • 2 carrots, cut into chunks
    • 1 celery rib, cut into chunks
    • 2 bay leaves
    • 5 black peppercorns
    • Sweet & Sour Sauce
    • 1 c apple cider
    • 1 c (packed) brown sugar
    • 1 bay leaf
    • 2 Tbsp fresh lemon juice
    • 1/2 c golden raisins
    • 1/2 tsp ground cinnamon
    • 8 whole cloves
    • 3/4 c sliced almonds, toasted
    • 1 small onion, thinly-sliced
    • Salt & freshly-ground black pepper, to taste


    1. Rinse the Tongue and place it a large heavy pot. Add the onion, carrots, celery, bay leaves and peppercorns. Cover with cold water and a lid.
    2. Bring to a boil, reduce the heat and simmer until tender, 2 1/2o 3 hours.
    3. Remove the Tongue from the pot and dip it into cold water. Remove the skin. Return the Tongue to the cooking liquid and set aside to cool.
    4. Prepare the sweet & sour sauce. Combine all the sauce ingredients in a saucepan and simmer until slightly thickened, about 15 minutes. Remove the bay leaf and cloves.
    5. Remove the Tongue from the cooking liquid and slice. Serve with the sweet & sour sauce.