Tongue With Nut Sauce Recipe

Name: Tongue With Nut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small beef tongue, cleaned and scrubbed; 1 medium onion; 1 carrot; 1 clove of garlic; 1 laurel leaf; 5 whole pepper grains; salt; 1/2 slice white bread; 1 small onion, minced; 1 clove of garlic, minced; butter and oil; 2-3 tablespoons of tomato puree; 1/2 cup chopped walnuts or pistacchios; 2 tablespoons creme fraiche; 2 T chopped parsley

Servings: persons

1 small beef tongue, cleaned and scrubbed
1 medium onion
1 carrot
1 clove of garlic
1 laurel leaf
5 whole pepper grains
salt
1/2 slice white bread
1 small onion, minced
1 clove of garlic, minced
butter and oil
2-3 tablespoons of tomato puree
1/2 cup chopped walnuts or pistacchios
2 tablespoons creme fraiche
2 T chopped parsley

1
Put tongue in a pan in cold water to cover together with onion, carrot, garlic, laurel, pepper and salt.
2
Cook in very slow heat partially covered, until the tongue is
3
soft to the knife. This may take about 2-3 hours.
4
Remove the tongue from the pan and take the skin off as soon as
5
it is cool enough to handle. Trim off any fat. Wash and keep warm.
6
Boil down the broth until one cup remains. Discard the vegetables.
7
Soak bread in 1/2 cup of the broth. Puree it.
8
Saute onion and garlic in butter and a bit of oil until softened.
9
Add tomato puree. Let cook for about 8 minutes in low heat. Whisk in the bread thickener
10
and enough broth to make the sauce light and running.
11
Add nuts and cream. Let cook 1 minute.
12
Correct salt and pepper.
13
Cut the tongue in thin slices diagonally across, and serve warm with the sauce and parsley.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 small beef tongue, cleaned and scrubbed, 1 medium onion, 1 carrot, 1 clove of garlic, and more.

Yes, Tongue With Nut Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tongue With Nut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions