dinner tonight

No name recipe.
I found this on a site and as you can see there really was no name for this recipe. As one can tell who looks over all the recipes I have collected here I'm a fan of beef tongue. There is no other cut of beef that is so tender, so flavorful, so yummy to me as tongue. The prep work takes a bit longer but it's a great meal for a weekend. Plus I always tend to have leftovers that I can then use to make sandwiches with.
1 Beef tongue
1/2 cup Vinegar
1/2 cup Sugar
1 Tbsp. Cornstarch, (or flour)
1 cup Raisins
1 Bay leaf
Salt and Pepper to taste
Note: I like to add at least 3-4 garlic cloves as well as large chunks of celery, carrot and onion to the pot.Directions
Put the tongue into a pot with the bay leaf and cover with water.
Bring to a low boil and simmer for about 3 hours, skimming off any scum that may rise to the top.
Remove the tongue and skin it. Keep the tongue warm while making the sauce.
Boil the water that the tongue was cooked in, reducing it to about 1 cup.
Add the vinegar and the sugar, and stir until the sugar is dissolved.
Add the raisins, and taste the sauce, adjusting the sugar and vinegar.
Dissolve the cornstarch (or flour) in some water, bring the sauce to the boil, and add the thickener.
Slice the tongue fairly thinly, and spoon some sauce over it to serve