Corned Tongue Recipe

Summary

Difficulty LevelMediumHealth IndexHealthy
Servings6Course
MethodMain Ingredient

Ingredients

 Smoked beef tongue3 Pound
 Onion1 Large, sliced
 Celery stalks2 , chopped
 Bay leaves3
 Peppercorns8

Nutrition Facts

Serving size

Calories 615 Calories from Fat 466

% Daily Value*

Total Fat 52 g79.7%

Saturated Fat 0.04 g0.19%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 12.9 mg0.5%

Total Carbohydrates 6 g1.9%

Dietary Fiber 1.2 g4.9%

Sugars 2.4 g

Protein 32 g63.5%

Vitamin A 10.5% Vitamin C 7.5%

Calcium 3.5% Iron 37.2%

*Based on a 2000 Calorie diet

Directions

1. Start this recipe 1 day before it is to be served. Scrub the tongue with a stiff brush, cover it with cold water and soak 6 to 12 hours, or overnight.
2. Pour off the water, add fresh water to cover it, put into the kettle with the onion, celery, bay leaves and peppercorns. Cover and simmer about 3 hours. Leave it in the stock in which it cooked until it has cooled.
3. Remove, cut out roots and hard dry section at the base of the tongue and pull off the skin. If it is not to be served immediately, put it back into the stock in which it cooked. Otherwise slice and serve with mixed horseradish or mustard.
Quantcast