- Recipes Home
- Interest Groups
Beef Tongue with Almonds Recipe
|Beef tongue||3 Pound, soaked, blanched, one rinsed, poached in salted water for 1 1/2 hours or until tender, peeled, trimmed and sliced|
|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|
Calories 921 Calories from Fat 615
% Daily Value*
Total Fat 69 g106.2%
Saturated Fat 7.6 g37.9%
Trans Fat 0 g
Cholesterol 32.6 mg
Sodium 147.7 mg6.2%
Total Carbohydrates 40 g13.5%
Dietary Fiber 6 g23.9%
Sugars 2.3 g
Protein 39 g77%
Vitamin A 17.9% Vitamin C 59.6%
Calcium 8.6% Iron 47.7%
*Based on a 2000 Calorie diet
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.