(by Lisa Herman)
(adapted from kosher.com)
3 lb. tongue
16 oz. tomato sauce
1/2 c. brown sugar
1/4 lb. raisins
1 1/2 c. water
1/4 lb. dried apricots
Place tongue in a large, heavy pot, and add water to cover.
Bring to a boil, lower heat, and cook for 3 hours.
Drain, cool thoroughly, and peel off skin.
Combine remaining ingredients in a large pot and bring to a boil.
Lower heat, add sliced tongue to the sauce, and simmer for 45 minutes over low heat.
Alternately, heat sliced tongue and sauce in oven at 375 F. for 1 hour.
(Read Red Diaper Baby, the story that accompanies this recipe.)