Beef Tongue With Raisin Sauce

• 1 beef tongue (4 pounds)
• 2 onions
• 2 carrots, sliced
• 1 stick celery (with leaves), sliced
• 1 clove garlic, crushed
• 2 tablespoons butter
• 13 cup raisins
• 3 tablespoons almonds, chopped
• 13 cup white wine vinegar
• 1 tablespoon tomato paste
• 13 cup Madeira wine
• 23 cup tongue cooking broth
• Salt and pepper to taste

1. Simmer the tongue in water to cover with one onion, coarsely chopped, the carrots, celery and garlic, for about three hours or until tender.
2. Turn off heat and leave the tongue in its cooking broth while you prepare the sauce.
3. Chop the remaining onion and saute in the butter in a small pan.
4. Add the raisins and the almonds and fry until the almonds are golden brown.
5. Stir in the vinegar and tomato paste, then add the Madeira and stock.
6. Simmer for three minutes to reduce slightly, season with salt and pepper to taste and keep warm.
7. Peel the tongue and slice it.
8. Arrange the slices on a serving platter and pour the sauce over the top.

beef, onions, carrots, celery, clove garlic, butter, raisins, almonds, white wine vinegar, tomato paste, madeira wine, cooking broth, salt

Taken from cooking.nytimes.com/recipes/910 (may not work)