Beef Tongue with Raisin Sauce

Ingredients

Cook and peel the tongue: Clean the beef tongue thoroughly and place it in a large pot with one onion, the sliced carrots, celery, and garlic clove. Cover with water and simmer until tender. Once cooked, peel off the outer skin while the tongue is still warm, and reserve 160 ml of the cooking broth.
Sauté the aromatics: Heat olive oil in a skillet. Finely chop the remaining onion and add it to the pan along with the raisins and coarsely chopped almonds. Cook over medium heat, stirring occasionally.
Prepare the sauce: Once the almonds are lightly golden, stir in the white wine vinegar and tomato paste. Deglaze the pan by pouring in the Madeira wine (or Port) and the reserved cooking broth. Simmer for about three minutes until the sauce reduces slightly.
Slice and serve: Slice the peeled tongue and arrange the meat on a serving platter. Spoon the warm raisin sauce over the top, season with salt and pepper to taste, and serve immediately.