Tongue with Raisins and Almonds
Appetizers • European
Description
Recipe taken from the book 'Festive Salads and Appetizers. Very Simple.'
Ingredients
- Beef tongue 2 pieces
- Onion 1 head
- Wheat Flour 2 tablespoons
- Vinegar essence 2 teaspoons
- Chopped almonds 2 tablespoons
- Light Raisins, Seedless 2 teaspoons
- Chicken Broth 2 cups
- Fat to taste
- Sugar to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Boil the tongues in salted water and remove the skin.
Step 2
Finely chop the onion and sauté until golden brown.
Step 3
Add a little sugar and mix.
Step 4
Sift the flour, mix it with the broth to avoid lumps, and add vinegar.
Step 5
Add the onion, previously soaked raisins, almonds, pepper, and salt to taste to the broth and simmer on low heat for 10–15 minutes.
Step 6
Then add the tongues, cover the pot with a lid, and simmer on low heat for 30 minutes.
Step 7
Cut the cooked tongues into serving pieces.
Step 8
Serve with the sauce in which they were stewed.
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