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Tender, slow-simmered beef tongue, thinly sliced and smothered in a classic sweet and sour sauce with raisins and almonds. A beloved Jewish-American holiday dish that is both comforting and unique.
For 6 servings
Simmer the Tongue
Peel and Slice the Tongue
Tender, slow-simmered beef tongue, thinly sliced and smothered in a classic sweet and sour sauce with raisins and almonds. A beloved Jewish-American holiday dish that is both comforting and unique.
This jewish_american recipe takes 240 minutes to prepare and yields 6 servings. At 1026.27 calories per serving with 40.92g of protein, it's a moderately challenging recipe perfect for dinner.
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Prepare the Polonaise Sauce
Toast Almonds and Serve
Instead of ginger snaps, thicken the sauce with a traditional roux made from 2 tablespoons of butter and 2 tablespoons of flour.
Add other dried fruits like apricots or prunes along with the raisins for a more complex flavor.
Substitute honey or maple syrup for the brown sugar for a different kind of sweetness.
Garnish with fresh parsley or dill for a pop of color and fresh flavor.
Beef tongue provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish is a great source of B vitamins, particularly B12, which is crucial for nerve function, red blood cell formation, and energy metabolism.
Beef tongue is packed with important minerals like iron, which helps prevent anemia, and zinc, which is vital for immune system function and wound healing.
One serving of Beef Tongue Polonaise contains approximately 550-650 calories, depending on the fat content of the tongue and the exact portion size.
Beef tongue is a nutrient-dense organ meat, rich in protein, iron, zinc, and B vitamins. However, it is also high in fat and cholesterol. Eaten in moderation as part of a balanced diet, it can be a nutritious choice. The sauce contains added sugar, which should also be considered.
Yes, a slow cooker is excellent for this recipe. Place the tongue and aromatics in the slow cooker, cover with water, and cook on low for 8-10 hours or on high for 4-5 hours. Then, proceed with peeling, slicing, and making the sauce on the stovetop.
Beef tongue can often be found at butcher shops, international or Latin American markets, and in the meat section of larger supermarkets. You may need to ask the butcher for it if it's not on display.
If you don't have ginger snaps, you can thicken the sauce with a cornstarch slurry (2 tbsp cornstarch mixed with 3 tbsp cold water) or a simple roux (2 tbsp butter melted with 2 tbsp flour). The ginger snaps add a unique spiced flavor, so you might want to add a pinch of ground ginger, cinnamon, and cloves if using an alternative.
Absolutely! This dish is perfect for making ahead. The flavors meld and improve overnight. Store the sliced tongue in its sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
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