Directions:
- Scrub tongue with a stiff brush; rinse well with cold water. Place tongue in a large Dutch oven. Add celery, onion, salt, and water to cover. Bring to a boil; reduce heat. Cover; simmer 3 1/2 hours or until tender.
- Remove tongue from broth, and plunge into cold water. Strain broth, reserving 1 1/2 cups. Remove and discard skin from tongue. Cut tongue into 1/4- inch-thick slices.
- Melt butter in a heavy saucepan over low heat; add flour, and stir until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth; cook over medium heat, stirring constantly, until thickened and bubbly. Add vinegar, sugar, and raisins; cook 5 minutes.
- Add sliced tongue; cook an additional 10 minutes or until sauce is thickened. Transfer tongue to a warm serving dish. Pour raisin sauce over tongue to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 529.46 Kcal (2217 kJ) | ||
| Calories from fat | 308.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.23g | 53% | |
|---|---|---|---|
| Cholesterol | 174.57mg | 58% | |
| Sodium | 540.63mg | 23% | |
| Potassium | 796.88mg | 17% | |
| Total Carbs | 25.22g | 8% | |
| Sugars | 3.77g | 15% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 29.46g | 59% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 6.1mg | 34% | |
| Calcium | 30mg | 3% | |
| Amount Per 100 g | |||
| Calories | 204.94 Kcal (858 kJ) | ||
| Calories from fat | 119.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.25g | 53% | |
|---|---|---|---|
| Cholesterol | 67.57mg | 58% | |
| Sodium | 209.27mg | 23% | |
| Potassium | 308.45mg | 17% | |
| Total Carbs | 9.76g | 8% | |
| Sugars | 1.46g | 15% | |
| Dietary Fiber | 0.71g | 7% | |
| Protein | 11.4g | 59% | |
| Vitamin C | 3.2mg | 14% | |
| Iron | 2.4mg | 34% | |
| Calcium | 11.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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