Beef Tongue with Almonds Recipe


Difficulty LevelBit DifficultHealth IndexAverage
MethodMain Ingredient


 Beef tongue3 Pound, soaked, blanched, one rinsed, poached in salted water for 1 1/2 hours or until tender, peeled, trimmed and sliced
 Butter2 Tablespoon
 Almonds1⁄2 Cup (8 tbs), blanched, peeled and sliced
 Flour1⁄4 Cup (4 tbs)
 Veal stock3⁄4 Cup (12 tbs)
 Port1⁄4 Cup (4 tbs)
 Tomato paste1 Tablespoon
 Wine vinegar1 Teaspoon
 Ground cinnamon1 Teaspoon
 Light cream1⁄4 Cup (4 tbs)
 Potatoes6 Medium, boiled, peeled, sliced and tossed in 30 milliliter melted butter
 Melted butter30 Milliliter (2 Tablespoon)
 Fresh parsley sprigs4
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

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


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.