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Recipe : ** Veal Tongue With Raisins And Almond Sauce

Veal Tongue With Raisins And Almond Sauce
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    2 h 50
  • Ready in
    3 h 10
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
Almond, sauce, Veal, Veal

Recipe's Ingredients

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  • 1 clove
  • 1 medium carrot, peeled, cut into large chunks
  • 1 medium leek, trimmed and washed
  • ½ onion, peeled
  • 1 bouquet garni
  • 2 tablespoons butter
  • 1 teaspoon dehydrated veal stock
  • salt and freshly ground black pepper, to taste
  • 500 g veal tongues
  • 10 g (about 1 tablespoon) flour
  • 10 g (about 1 teaspoon) lemon juice
  • 2 g (about 1/2 teaspoons) finely granulated sugar
  • 20 g golden raisins
  • 10 g almonds, blanched and thinly sliced

  • Recipe preparation steps

  • 1
    Place the tongues in a saucepan. Push the clove into one of the carrot pieces and add to the saucepan along with the rest of the carrots, the leek, the onion, and the bouquet garni. Cover with water, bring to a boil, reduce to simmer, cover the tongues with a drop-lid, cover saucepan, and cook until the meat is tender when pierced with a long fork, about 60 to 90 minutes.
  • 2
    Remove the tongues from the saucepan, peel, and set aside. Remove the vegetables and discard. Reduce the cooking liquid to about 225 ml. The dish can be prepared ahead of time to this point and set aside.
  • 3
    Melt the butter in a saucepan over medium heat. Add the flour and cook until it begins to brown. Stir in the veal stock. Whisk in the reserved cooking liquid. Add the lemon juice, sugar, raisins, and almonds. Season sauce with salt and pepper. Cut the meat into 5-mm thick slices and add to the pot. Bring to a boil, reduce heat to very low, cover, and simmer for about an hour. Stir occasionally.
  • 4
    To serve, arrange the meat slices on serving plates and spoon some sauce over the meat.
  • Ready !