Beef Tongue With Raisin Sauce
- Total Time
- 3 hours 10 minutes
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Ingredients
- 1beef tongue (4 pounds)
- 2onions
- 2carrots, sliced
- 1stick celery (with leaves), sliced
- 1clove garlic, crushed
- 2tablespoons butter
- ⅓cup raisins
- 3tablespoons almonds, chopped
- ⅓cup white wine vinegar
- 1tablespoon tomato paste
- ⅓cup Madeira wine
- ⅔cup tongue cooking broth
- Salt and pepper to taste
Nutritional analysis per serving (6 servings)
699 calories; 47 grams fat; 20 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 40 grams protein; 1034 milligrams sodium
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
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