CookEat Recipe
Veal Tongue in Raisin-Paprika Sauce
Boiled calf tongue, peeled and sliced, then simmered in a browned vinegar, raisin and paprika gravy.
Method
Steps
Step 1
Simmer cleaned food-grade calf tongue gently in salted water for about 2–3 hours until easily pierced. Reserve 480 mL strained cooking liquid, peel tongue while warm and slice thin.
Step 2
Melt butter in a wide pan, soften chopped onion and brown flour lightly. Whisk in reserved broth, then add raisins, vinegar, cloves, bay and paprika; boil and simmer 10 minutes.
Step 3
Remove whole spices, add tongue slices and simmer 10 minutes more until piping hot. Serve immediately with the raisin-paprika gravy.
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