Tongue in White Sauce with Raisins
Main Dishes • European
Description
The tongue can be served with sauce or without adding raisins, and it can also be prepared without sauce, simply pouring broth over it. Fresh pork tongues can also be prepared; they should be boiled for 1–2 hours.
Ingredients
- Beef tongue 1 piece
- Parsley 1 piece
- Carrot 1 piece
- Onion 1 head
- Wheat Flour 1 tablespoon
- Raisins 5 oz
- Vegetable Oil 2 tablespoons
Step-by-Step Guide
Step 1
Place the well-washed fresh tongue in a pot, add the peeled, washed, and chopped roots, onion, and salt. Pour in hot water and, placing it on the heat, boil for 2–3 hours.
Step 2
After boiling, remove the tongue, rinse it with cold water, and immediately peel off the skin.
Step 3
Using the broth obtained from boiling the tongue, prepare the sauce. For this, lightly fry the tablespoon of flour with the same amount of oil, dilute with strained broth (1 1/4 cups), bring to a boil, add the sorted and washed raisins, and simmer for 5–10 minutes, then remove from heat, season with salt, add lemon juice, a piece of butter, and mix.
Step 4
When serving, slice the tongue thinly, place it on a platter, add a side dish (green peas, pasta, stewed cabbage, potato or pea puree), and then pour the prepared sauce over the tongue.
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