in Greece

Macedonian style tongue

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Ingredients for 4 servings:

  • 1 beef tongue
  • ¼ liter red wine
  • 2 tbsp vinegar
  • 100 g onion(s), finely chopped
  • 100 g almond(s), peeled, finely chopped
  • 1 clove(s)
  • some allspice
  • some flour
  • some sugar
  • Salt
  • pepper
  • Lemon(s) peel in strips

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the beef tongue and boil it in salted water until tender. After cooking, peel it and slice it thinly. Place it in a shallow pan, then add the almonds, onions, and lemon zest strips. Make a dark roux from the flour and a little tongue stock. Add red wine and vinegar, and season generously with salt, pepper, sugar, allspice, and cloves. Pour this sauce over the tongue and let it simmer for a while. Serve with puff pastry pies.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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