Beef Tongue With Raisin Sauce
Published December 5, 1981
- Total Time
- 3 hours 10 minutes
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Ingredients
1 beef tongue (4 pounds)
2 onions
2 carrots, sliced
1 stick celery (with leaves), sliced
1 clove garlic, crushed
2 tablespoons butter
⅓ cup raisins
3 tablespoons almonds, chopped
⅓ cup white wine vinegar
1 tablespoon tomato paste
⅓ cup Madeira wine
⅔ cup tongue cooking broth
Salt and pepper to taste
Nutritional analysis per serving (6 servings)
26 grams carbs; 273 milligrams cholesterol; 807 calories; 24 grams monosaturated fat; 3 grams polyunsaturated fat; 24 grams saturated fat; 55 grams fat; 3 grams fiber; 1067 milligrams sodium; 47 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Simmer the tongue in water to cover with one onion, coarsely chopped, the carrots, celery and garlic, for about three hours or until tender. Turn off heat and leave the tongue in its cooking broth while you prepare the sauce.
- Step 2
Chop the remaining onion and saute in the butter in a small pan. Add the raisins and the almonds and fry until the almonds are golden brown.
- Step 3
Stir in the vinegar and tomato paste, then add the Madeira and stock. Simmer for three minutes to reduce slightly, season with salt and pepper to taste and keep warm.
- Step 4
Peel the tongue and slice it. Arrange the slices on a serving platter and pour the sauce over the top.
This dish goes well with boiled potatoes.
Private Notes