Red Stewed Beef Tongue Recipe
Ingredients
| Beef tongue | 2 Pound (1 Small Fresh) | |
| Boiling water | 2 Cup (32 tbs) (To Cover Meat) | |
| Garlic | 1⁄2 Clove (2.5 gm) | |
| Oil | 1 Tablespoon | |
| Cooking wine | 2 Tablespoon | |
| Dark soy sauce | 4 Tablespoon (2 Tablespoons Per Pound Of Meat) | |
| Sugar | 2 Teaspoon (1 Teaspoon Per Pound Of Meat) |
Nutrition Facts
Serving size: Complete recipe
Calories 2603 Calories from Fat 1995
% Daily Value*
Total Fat 222 g341.4%
Saturated Fat 2 g9.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3267.1 mg136.1%
Total Carbohydrates 24 g7.9%
Dietary Fiber 0.05 g0.21%
Sugars 14.2 g
Protein 124 g248.9%
Vitamin A 34.5% Vitamin C 1.3%
Calcium 7.3% Iron 141.4%
*Based on a 2000 Calorie diet
Directions
Turn off heat; let soak 1 minute.
Remove tongue from water.
Use blunt knife to peel off skin and trim base.
Brown garlic in oil in wok or skillet.
Brown tongue on both sides.
Lower heat; add cooking wine.
For each pound of tongue, add 2 tablespoons dark soy sauce.
Cook over low heat 1 1/2 to 2 hours.
Turn tongue at 20-minute intervals.
Add water to maintain quantity of cooking liquid at 6 to 8 tablespoons.
During last 20 minutes, add 1 teaspoon sugar per pound.
Chef
