• 1 beef tongue (4 pounds)
  • 2 onions
  • 2 carrots, sliced
  • 1 stick celery (with leaves), sliced
  • 1 clove garlic, crushed
  • 2 tablespoons margarine or vegetable oil
  • ⅓ cup raisins
  • 3 tablespoons almonds, chopped
  • ⅓ cup white wine vinegar
  • 1 tablespoon tomato paste
  • ⅓ cup port wine (or use a mixture of sherry and marsala cooking wine)
  • ⅔ cup tongue cooking broth
  • Salt and pepper to taste

Cook the Tongue
Simmer the tongue in water to cover with one onion, coarsely chopped, the carrots, celery and garlic, for about three hours or until tender. Turn off heat and leave the tongue in its cooking broth while you prepare the sauce.

 

 

Make the Sauce
Chop the remaining onion and saute in the margarine/oil in a small pan. Add the raisins and the almonds and fry until the almonds are golden brown.Stir in the vinegar and tomato paste, then add the Madeira and stock. Simmer for three minutes to reduce slightly, season with salt and pepper to taste and keep warm.

 

 

To serve
Peel the tongue and slice it. Arrange the slices on a serving platter and pour the sauce over the top.