Stewed tongue with caramelized onions

Submitted by enr on 17 May 2010
1 fresh pork tongue
2-3 bay leaves
6 peppercorns
3 tbsp tablespoons raisins
2 large onions
3-4 tbsp olive oil
1 tsp brown sugar
1 cup white wine (200 ml)
30 ml vermouth (red)
Stewed tongue with caramelized onions
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Language wash well and place in a deep pan with water. Once the water has boiled, add a little salt, peppercorns and bay leaves and boil about 2 hours or until the skin of the language starts to peel. Cooked tongue wash with cold water and peel. Two onions are peeled and cut into thin rings. In a pan of suitable size Put 3 tablespoons olive oil and onions. Add vermouth and stir slowly. Add brown sugar and half a glass of white wine and cook until the onions soften and become golden brown. During this time, the tongue is cut into thin slices and put in a pan with the remaining olive oil. Language slices turn to golden brown on both sides, add the wine and raisins. Cook over low heat about 5 minutes. The pieces are arranged on language caramelised onions.
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17 May 2010


will certainly try, but without raisins.

Why no raisins? And I was skiptichno set, but raisins contributed to the great taste of the language. :)

My strangely sounds meat, although there are many similar recipes - meat with raisins. After all - why not. You have to try everything.

Well try, and I will talk. :)

Very interesting. One question - okay a lot of sweet raisins and sugar?

It does not get sweet, very nice to taste. No regrets. :)

Thanks, I'll do it compulsory.