Beef Tongue With Raisin Sauce Recipes

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BEEF TONGUE WITH RAISIN SAUCE



BEEF TONGUE WITH RAISIN SAUCE image

Something different, but good.

Provided by Eddie Jordan

Categories     Other Main Dishes

Time 5h25m

Number Of Ingredients 13

1 freash beef tongue
3 small onoins, cut into wedges
2 small carrots, cut into pieces
4 stalks celery and leaves
6 spigs parsley
8 peppercorns
salt & pepper
1/2 c almonds blanched and split
2/3 c seedless raisins
6 Tbsp cooking fat
3 Tbsp flour
1/4 c crushed ginger snaps
1 lemon, cut into small cubes

Steps:

  • 1. Wash tongue and place in a kettle with enough water to cover. Simmer 2-2 1/2 hours until barely. Remove from kettle peel off the skin and trim well.
  • 2. Place tongue back in kettle with onions, carrots, celery, and parsley. Add water to cover.
  • 3. Add peppercorns, and salt. Simmer gently until tender 3 to 5 hours. Drain, RESERVE LIQUID.
  • 4. Melt fat and add flour stir until blended.
  • 5. Gradually stir in reserved raisin and almond liquid and enough tongue liquid to make 3 cups in all.
  • 6. Add gingersnaps, almonds, raisins and lemon cubes. Season with paprika. Pour over sliced tongue. Serve hot

BEEF TONGUE WITH RAISIN SAUCE



Beef Tongue With Raisin Sauce image

Provided by Moira Hodgson

Categories     main course

Time 3h10m

Yield 6 servings

Number Of Ingredients 13

1 beef tongue (4 pounds)
2 onions
2 carrots, sliced
1 stick celery (with leaves), sliced
1 clove garlic, crushed
2 tablespoons butter
1/3 cup raisins
3 tablespoons almonds, chopped
1/3 cup white wine vinegar
1 tablespoon tomato paste
1/3 cup Madeira wine
2/3 cup tongue cooking broth
Salt and pepper to taste

Steps:

  • 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.

Nutrition Facts : @context http, Calories 692, UnsaturatedFat 23 grams, Carbohydrate 24 grams, Fat 47 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 20 grams, Sodium 1031 milligrams, Sugar 8 grams, TransFat 0 grams

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