Beef or Veal Tongue with Almond Sauce
Lengua AlmendradaNowadays, tongue has become more acceptable in the United States than in the recent past. This is a classic Mexican way to serve tongue as an entrée.
Ingredients
Makes 4 to 6 servings
- 1 beef or veal tongue about 1½ to 2 pounds
- 3 green onions cut crosswise into 2-inch pieces
- 1 medium carrot peeled and sliced
- 6 medium garlic cloves sliced
- 1½ teaspoons salt
- 2 teaspoons vegetable oil
- ⅓ cup slivered blanched almonds
- 2 tablespoons finely chopped onion
- 1 medium tomato cored and chopped
- ½ teaspoon ground cumin
- ¼ teaspoon ground allspice
- Pinch ground cloves
- ⅛ teaspoon crushed red pepper
- 1 cup canned fat-free reduced-sodium chicken broth
- 2 tablespoons bread crumbs
- 1 tablespoon cider vinegar
- Parsley sprigs
Instructions
- In a large saucepan, place the tongue, onions, carrot, garlic, and 1 teaspoon of the salt.
- Add water to cover by about 1 inch.
- Bring to a boil over medium-high heat.
- Reduce heat to low, cover and simmer until tender, about 1 hour for veal and 2 hours for beef.
- Remove from the heat and let the tongue sit in the cooking liquid until cool enough to handle, about 20 minutes.
- Meanwhile, heat the oil in a skillet and fry the almonds, stirring, until golden, 2 to 3 minutes.
- Take care not to burn.
- Transfer the nuts to a blender.
- In the same skillet, cook the onion, stirring, until it starts to brown, about 3 to 4 minutes.
- Add the tomato, cumin, allspice, cloves, pepper flakes, and the remaining ½ teaspoon of salt.
- Bring to a boil and cook, stirring, 1 minute.
- Transfer to the blender.
- Add the broth, bread crumbs, and vinegar.
- Blend until smooth.
- (There should still be a little texture.
- ) Transfer the sauce to a pan and bring to a boil.
- Reduce the heat to low, cover, and simmer 8 to 10 minutes to blend the flavors.
- Reserve in the pan off heat.
- Preheat oven to 250°.
- Remove the tongue from the cooking liquid.
- Trim off all fat and gristle.
- Peel off the tough outer skin.
- Thinly slice the tongue and arrange, overlapping, on an ovenproof platter and place in 250° oven to keep warm.
- Reheat the sauce and spoon the sauce over the meat.
- Garnish with parsley and serve.
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