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Shanna's Tongue Raisin Sauce

3 lb Beef tongue
1 med Onion, diced
8 x Peppercorns
1 tsp Thyme
    Sprigs parsley
    Celery leaves
1 tsp Salt
1 tsp Pepper
RAISIN SAUCE
3/4 cup Brown sugar, firmly packed
3 tbl Cornstarch
1 1/2 cup Tongue broth
1/4 cup Vinegar
1/2 cup Raisins
1 x Lemon, thin sliced/quartered
1 tbl Butter
    Makes 1 1/2 cups

 Method :
DIRECTIONS FOR BEEF TONGUE:
1. Place all ingredients into a kettle; add just enough boiling water to
cover tongue.
2. Cover and simmer about 3 hours, or until tongue is tender.
3. Drain; reserve stock.
4. Remove skin and roots from tongue.
5. Serve with Raisin Sauce. DIRECTIONS FOR RAISIN SAUCE:
1. Mix brown sugar and cornstarch in a saucepan; stir in beef broth and vinegar gradually; bring to boiling, stirring constantly.
2. Add raisins, lemon and butter.
3. Cook and stir until raisins are plump and sauce is thickened.