Tongue with white sauce and raisins
4 servings
35 minutes
Tongue in white sauce with raisins is a refined dish of European cuisine that combines the tenderness of beef tongue with the richness of flavors from an aromatic sauce. The history of this dish goes back to ancient culinary traditions when tongue was considered a delicacy and served at festive meals. Boiled tongue, soft and juicy, harmoniously pairs with a sauce made from broth, flour, and butter, complemented by sweet notes of raisins and the freshness of lemon juice. The dish is served with various sides – green peas, pasta or mashed potatoes – allowing everyone to enjoy its rich flavor nuances. Tongue in white sauce not only delights with its sophistication but also represents a magnificent example of gastronomic heritage where classic ingredients are transformed into a culinary masterpiece.
1
Place well-washed fresh tongue in a pot, add peeled, washed, and chopped roots, onion, and salt. Pour in hot water and, placing it on the fire, boil for 2-3 hours.
- Beef tongue: 1 piece
- Parsley root: 1 piece
- Carrot: 1 piece
- Onion: 1 head
2
After boiling, remove the tongue, rinse it with cold water, and immediately peel off the skin.
3
Prepare the sauce using the broth obtained from boiling the tongue. For this, lightly fry a tablespoon of flour with the same amount of butter, dilute with strained broth (1 1/4 cups), bring to a boil, add washed and sorted raisins, and cook for 5-10 minutes, then remove from heat, season with salt, add lemon juice, a piece of butter, and mix.
- Wheat flour: 1 tablespoon
- Vegetable oil: 2 tablespoons
- Raisin: 100 g
4
When serving, slice the tongue into thin pieces, arrange on a plate, add a garnish (green peas, pasta, stewed cabbage, potato or pea puree), and then pour the prepared sauce over the tongue.