The best time to cook is on an empty stomach. The best time to shop is on an empty stomach. The best time to read a blog about Kosher Cuisine is on an empty stomach. The reason for this wonderful advice is because the only way food can only really be appreciated is when the body is in the natural state to really enjoy it, and that is when the body is hungry.
That being said, this next recipe really makes my mouth water and wish that I still had room in my stomach for one more morsel. This next recipe is the hallmark of kosher food. A few hundred years after Noach ate the first steak, Avraham served the angels freshly cooked Tongue. I have no idea what recipe Avraham used to serve the Tongue to the angels; suffice it to say that this recipe was probably it. It seems like a recipe fit for heavenly beings and out of this world.
As a side note, Raisins may have a bug infestation problem. (The sun-drying process in the open fields attracts all types of insects which end up being attached to the raisins. This is an issue in all sun-dried raisins. KASHRUS magazine recommends not using any sun-dried raisins without thoroughly washing and visually examining them.)So if you want to be strictly kosher, you can leave out the raisin sauce, and replace it with good old mustard like Avraham did when he served the Angels.
1 fresh Kosher Beef Tongue
3 sm. onions
2 sm. carrots
4 stalks celery & leaves
6 sprigs parsley
Salt & pepper
1/2 c. almonds, blanched & split
2/3 c. seedless raisins
6 tbsp. cooking fat
3 tbsp. flour
1/4 c. crushed gingersnaps
1 lemon, cut into sm. Cubes
Place tongue in a large kettle with onions, carrots, celery and parsley.
Add water to cover.
Add peppercorns and salt.
Simmer gently until tender, 3 to 5 hours.
Melt fat and add flour and stir until blended.
Gradually stir in reserved raisin and almond liquid and enough tongue liquid to make 3 cups in all.
Add gingersnaps, almonds, raisins and lemon cubes.
Season with salt and paprika.
Pour over sliced tongue.