Chinese Style Beef Tongue Pot Roast Recipe


MethodMain Ingredient


 Beef tongue3 Pound (1 Piece, Fresh)
 Water1 1⁄2 Cup (24 tbs)
 Soy sauce1⁄4 Cup (4 tbs)
 Dry sherry1 Tablespoon
 Garlic1 Clove (5 gm), minced
 Sugar2 Teaspoon
 Salt1 Teaspoon
 Dried tarragon1⁄4 Teaspoon, crushed
 Ground ginger1⁄4 Teaspoon
 Water2 3⁄4 Cup (44 tbs)
 Potatoes6 Medium, peeled and halved
 Cold water1⁄4 Cup (4 tbs)
 Cornstarch2 Tablespoon
 Sliced green onion with tops2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4557 Calories from Fat 2803

% Daily Value*

Total Fat 311 g479.2%

Saturated Fat 0.33 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5700.9 mg237.5%

Total Carbohydrates 240 g79.9%

Dietary Fiber 25 g100.1%

Sugars 19.9 g

Protein 213 g425.5%

Vitamin A 77.2% Vitamin C 367.4%

Calcium 26.5% Iron 271.1%

*Based on a 2000 Calorie diet


In pressure saucepan combine tongue and the 1 1/2 cups water; cook at 15 pounds pressure for 30 minutes.
Drain; cool slightly.
Slit skin on tongue and peel off.
In deep bowl combine soy, sherry, garlic, sugar, salt, tarragon, and ginger; add tongue.
Marinate 30 minutes at room temperature, turning tongue once.
In large saucepan combine tongue, marinade, and the 2% cups water.
Cover; simmer 1 hour and 40 minutes.
Add potatoes; simmer, covered, till potatoes are tender, 15 to 20 minutes more.
Remove tongue and potatoes; keep hot.
Combine the 1/4 cup cold water, cornstarch, and onion.
Stir into marinade mixture in saucepan.
Cook and stir till gravy is thickened and bubbly.