Beef tongue with raisins, Viennese style
4 servings
35 minutes
Viennese beef tongue is an exquisite dish of Austrian cuisine that combines the tenderness of boiled beef tongue with the rich, slightly sweet flavor of a sauce made from wine, raisins, and almonds. This dish traces back to the traditions of European gastronomy, where meat dishes were often complemented by fruity and nutty notes. The beef tongue is boiled until tender and soaked in a rich wine sauce where raisins and almonds caramelize, acquiring a distinctive aroma and a slight tang from lemon juice. In the classic version, the dish is served with dumplings, making it particularly hearty and harmonious. Viennese tongue is a gastronomic find that can surprise even the most discerning gourmet.
1
Wash the tongue, place it in hot broth, and boil. Cool in cold water, remove the skin starting from the base, and slice it thinly on a diagonal.
- Beef tongue: 1.5 kg
- Meat broth: 200 g
2
Fry the flour with oil, dilute with cold broth, add wine, add washed raisins, blanched, peeled, and sliced almonds, season to taste with lemon juice and salt. Place the tongue in the prepared sauce and boil.
- Wheat flour: 30 g
- Butter: 40 g
- Meat broth: 200 g
- Red dry wine: 100 g
- Raisin: 40 g
- Almond: 30 g
- Lemon: 1 piece
- Salt: to taste
3
Place on a plate, drizzle with sauce, and serve with dumplings.