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I like to incorporate the symbolic foods throughout my Rosh Hashanah meal. I’ve heard of people with fish allergies using a tongue to represent “shenihiyeh l’rosh,” so this tongue together with the pomegranate seemed like a perfect combo. My go-to tongue recipes usually call for a heavy, sweet sauce. I enjoyed the lighter, more acidic flavor of the pomegranate juice here.
2- to 3-pound (1-and-1/2-kilogram) pickled veal tongue
1/2 cup + 2 tablespoons sugar
1/4 cup fresh lemon juice (juice of about 1 lemon) or Heaven & Earth Lemon Juice
1 small shallot, finely diced
2 tablespoons oil
1 teaspoon Tuscanini Balsamic Vinegar
pinch of salt
pinch of black pepper
1 (10-oz./280-g.) box couscous, prepared as directed
1 cup pomegranate arils
1/4 cup chopped fresh parsley
1/4 cup orange juice
2 tablespoons Gefen Olive Oil
1 tablespoon vinegar
Place tongue in a large pot and fill with water to cover by a couple of inches. Boil for two to three hours, until fork-tender. Allow to cool slightly, and peel while still warm. When completely cooled, slice and place in an oven-safe pan for rewarming.
To make the pomegranate glaze: In a medium pot, bring pomegranate juice, sugar, and lemon juice to a boil. Reduce heat to low and cook for one hour, stirring occasionally.
In a small pot, sauté shallot in oil. When soft and translucent, add pomegranate juice mixture, vinegar, salt, and pepper. Bring to a boil, then remove from heat.
Pour pomegranate glaze over tongue, reserving a small amount for plating.
Toss cooked couscous with pomegranate arils and parsley. Stir together orange juice, oil, and vinegar and pour over couscous.
Food Styling- Renee Muller
Photography- Hudi Greenberger
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am i aloud to use balsamic vinegar on Rosh Hashanah?
What can i use instead of vinegar?
Ask your LOR if you can use any acid (vinegar, balsamic, lemon etc)
Can I freeze this in the glaze?
Yes, I think you can.