Beef Tongue Polonaise
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
4 steps. 215 minutes total.
- 1
Step 1
- a.Simmer the Tongue
- b.Thoroughly rinse the beef tongue under cold running water. Place it in a large stockpot or Dutch oven.
- c.Add the quartered onion, chopped carrots, celery, smashed garlic, bay leaves, black peppercorns, and 1.5 tsp of salt.
- d.Cover the tongue and vegetables with cold water by at least 2 inches.
- e.Bring the pot to a rolling boil over high heat, then immediately reduce the heat to maintain a gentle, steady simmer. Skim off any foam that rises to the surface during the first 15 minutes.
- f.Cover the pot and let it simmer for 3 to 3.5 hours. The tongue is ready when a skewer or fork pierces the thickest part with very little resistance.
- 2
Step 2
- a.Peel and Slice the Tongue
- b.Carefully transfer the hot tongue to a large cutting board. Strain the cooking liquid through a fine-mesh sieve into a large bowl; reserve 3 cups of this flavorful broth for the sauce. You can save the rest for soups.
- c.While the tongue is still very hot (use heat-proof gloves or tongs to handle), use a small paring knife to make a slit down the length of the tough outer skin.
- d.Grip the skin with the knife or tongs and peel it away from the meat. It should come off in large pieces. Discard the skin.
- e.Trim any excess fat, small bones, or gristle from the wide base of the tongue.
- f.Let the tongue rest for 10 minutes, then slice it against the grain into 1/4-inch thick pieces.
- 3
Step 3
- a.Prepare the Polonaise Sauce
- b.In a medium saucepan, combine the 3 cups of reserved tongue broth, packed brown sugar, and fresh lemon juice.
- c.Bring the mixture to a simmer over medium heat, whisking until the sugar is completely dissolved.
- d.Stir in the golden raisins.
- e.Gradually whisk in the finely crushed ginger snaps. Continue to whisk as the sauce begins to thicken.
- f.Reduce the heat to low and let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it reaches a gravy-like consistency. Season with 0.25 tsp of freshly ground black pepper.
- 4
Step 4
- a.Toast Almonds and Serve
- b.While the sauce is simmering, melt the butter in a small skillet over medium heat.
- c.Add the slivered almonds and toast, stirring constantly, for 2-3 minutes until they are fragrant and light golden brown. Be careful not to burn them.
- d.Arrange the warm, sliced beef tongue on a serving platter.
- e.Pour the hot sweet and sour Polonaise sauce generously over the tongue slices.
- f.Garnish with the toasted almonds and serve immediately with boiled potatoes or egg noodles.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Peeling the tongue while it's hot is crucial. The skin becomes very difficult to remove once it cools down.
- 2The cooking liquid is flavor gold! Don't discard the extra; freeze it for use as a rich beef broth in other recipes.
- 3For a smoother sauce, you can use a cornstarch slurry (2 tbsp cornstarch mixed with 3 tbsp cold water) instead of ginger snaps for thickening.
- 4This dish tastes even better the next day. Store the sliced tongue and sauce together in the refrigerator and reheat gently on the stove.
- 5If you have a pressure cooker, you can cook the tongue in about 75-90 minutes on high pressure, significantly reducing the cooking time.
- 6Serve with simple sides like boiled potatoes, egg noodles, or kasha to soak up the delicious sauce.
Adapt it for your goals.
Thickener
Instead of ginger snaps, thicken the sauce with a traditional roux made from 2 tablespoons of butter and 2 tablespoons of flour.
Dried FruitDried Fruit
Add other dried fruits like apricots or prunes along with the raisins for a more complex flavor.
SweetenerSweetener
Substitute honey or maple syrup for the brown sugar for a different kind of sweetness.
GarnishGarnish
Garnish with fresh parsley or dill for a pop of color and fresh flavor.
Why this is on our healthy list.
Excellent Source of Protein
Beef tongue provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in B Vitamins
This dish is a great source of B vitamins, particularly B12, which is crucial for nerve function, red blood cell formation, and energy metabolism.
High in Essential Minerals
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.
Frequently asked questions
One serving of Beef Tongue Polonaise contains approximately 550-650 calories, depending on the fat content of the tongue and the exact portion size.