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Boiled Smoked Or Fresh Tongue Recipe
|Beef tongue||5 Pound (Smoked / Fresh, 1 In Number)|
|Boiling water||4 Quart|
|Garlic||2 Clove (10 gm), peeled|
|Onion||1 , peeled and sliced|
|Carrot||1 , scraped|
|Vinegar||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Liquor||1 Cup (16 tbs) (From Tongue)|
|Minced sweet pickles||2 Tablespoon|
|Juice||4 Tablespoon, drained from pickles|
Serving size: Complete recipe
Calories 7543 Calories from Fat 4885
% Daily Value*
Total Fat 543 g836.1%
Saturated Fat 15.9 g79.7%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 1545.2 mg64.4%
Total Carbohydrates 248 g82.8%
Dietary Fiber 6.8 g27.4%
Sugars 208.2 g
Protein 318 g635.9%
Vitamin A 325.7% Vitamin C 1632.8%
Calcium 37.8% Iron 369.3%
*Based on a 2000 Calorie diet
Place in a covered kettle, and add the water, garlic, celery, onion, carrot, vinegar, and sugar. (In cooking fresh tongue, you may wish to add 1 to 2 teasp salt.)
Cover, and simmer about 3 1/2 - 4 hrs or until a fork pierces the tongue easily.
When done, remove the tongue from the liquor with 2 forks, take off skin, and trim thick end where small bones are apparent.
Slice diagonally across; arrange on platter, and keep hot.
Meanwhile brown butter in a saucepan; add flour and salt, and blend until brown.
Slowly stir in tongue liquor, and when mixture thickens, add rest of ingredients and stir well.
Serve over or with tongue.