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 Information
Nutritional analysis per serving (6 servings)
798 calories; 54 grams fat; 23 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 46 grams protein; 273 milligrams cholesterol; 475 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.
- 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.
- 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.
- 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.
3 hours 10 minutes
Dining and Cooking