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Beef Tongue With Almonds

Meat.World's picture
Ingredients
  Beef tongue 3 Pound, soaked, blanched, one rinsed, poached in salted water for 1 1/2 hours or until tender, peeled, trimmed and sliced
  Butter 2 Tablespoon
  Almonds 1⁄2 Cup (8 tbs), blanched, peeled and sliced
  Flour 1⁄4 Cup (4 tbs)
  Veal stock 3⁄4 Cup (12 tbs)
  Port 1⁄4 Cup (4 tbs)
  Tomato paste 1 Tablespoon
  Wine vinegar 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Light cream 1⁄4 Cup (4 tbs)
  Potatoes 6 Medium, boiled, peeled, sliced and tossed in 30 milliliter melted butter
  Melted butter 30 Milliliter (2 Tablespoon)
  Fresh parsley sprigs 4
  Salt To Taste
  Pepper To Taste
Directions

Over medium heat, melt the butter in a pan, add the almonds and fry them lightly, turning them often, until they are golden brown.
Add the flour, mix well for a few minutes, then add the stock and port.
Stir until the sauce is creamy and thick.
Mix the tomato paste with the vinegar and add them to the sauce.
Still stirring, add a pinch of cinnamon, a little salt and pepper and, finally, the cream.
Reduce the heat and continue stirring.
Bring the sauce to a boil, but remove it from the heat when you see the first bubble.
Arrange the potato slices on a heated serving dish, covered with the slices of tongue.
Pour the sauce over the tongue and garnish with the sprigs of parsley.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef
Servings: 
6

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