1 ox tongue
1 chopped onion
2 carrot slices
2 sprigs of rosemary
4 teaspoons of black pepper
2 tablespoons of salt
paprika to taste
For the sauce:
1 tablespoon of butter or margarine
1 1/2 tablespoons of all-purpose flour
1/4 cup of vinegar
1/4 cup of white wine or Madeira
1/2 cup of cooking liquid from the ox tongue
1/4 cup of chopped almonds or hazelnuts
salt and paprika to taste
1 cup of diced papaya
1/4 cup of seedless raisins
1 ox tongue
1 chopped onion
2 carrot slices
2 sprigs of rosemary
4 teaspoons of black pepper
2 tablespoons of salt
paprika to taste
For the sauce:
1 tablespoon of butter or margarine
1 1/2 tablespoons of all-purpose flour
1/4 cup of vinegar
1/4 cup of white wine or Madeira
1/2 cup of cooking liquid from the ox tongue
1/4 cup of chopped almonds or hazelnuts
salt and paprika to taste
1 cup of diced papaya
1/4 cup of seedless raisins
Place the well-washed ox tongue in a common pot or pressure cooker and cover with water
Add the onion, carrots, rosemary, black pepper, salt, and paprika
Cook until the ox tongue is tender, or for 2 1/2 to 3 hours
Remove from the water
Peel the ox tongue and return it to the cooking liquid while preparing the sauce
Melt butter or margarine in a frying pan and add flour, stirring well
Add liquids slowly, stirring constantly, until the mixture thickens
Add allspice, cloves, cinnamon, salt, paprika, papaya, almonds or hazelnuts, and raisins
Simmer gently but do not let it boil
Place sliced ox tongue in a baking dish and pour the sauce over it
Cover well and bake in a moderate oven (170°) for at least 30 minutes
Serve 6 to 8 portions.
