Tongue & Vegetables Recipe

Summary

Health IndexAverageCuisine
CourseMain Ingredient

Ingredients

 Beef tongue3 Pound (Smoked / Fresh)
 Water2 Quart
 Carrot1 , sliced
 Onion1 , sliced
 Celery stalk1 , sliced
 White wine vinegar1⁄4 Cup (4 tbs)
 Salt1 Teaspoon
 Whole black pepper1⁄2 Teaspoon
 Oregano leaves1 Teaspoon
 Cumin seed1⁄4 Teaspoon
 Tongue marinade1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
 Cooked vegetables1 Cup (16 tbs)
 Shredded lettuce1⁄4 Cup (4 tbs)
 Parsley leaves4
 Sliced onion rings4 (Mild)

Nutrition Facts

Serving size: Complete recipe

Calories 3940 Calories from Fat 2887

% Daily Value*

Total Fat 324 g498.6%

Saturated Fat 0.22 g1.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3467 mg144.5%

Total Carbohydrates 65 g21.6%

Dietary Fiber 15.2 g60.7%

Sugars 19 g

Protein 196 g392.3%

Vitamin A 513.6% Vitamin C 74.4%

Calcium 25.9% Iron 234.8%

*Based on a 2000 Calorie diet

Directions

Scrub tongue well under running water, then place in a 5-quart kettle.
Add water, carrot, onion, celery, vinegar, salt, pepper, oregano, and cumin.
Cover and bring to boiling, then reduce heat to simmer and cook for 2 1/2 to 3 hours or until meat is fork tender.
Let cool in broth.
Remove tongue, reserving liquid; skin tongue, trimming away any fat and bones.
Slice tongue thinly and place in a deep bowl.
Pour tongue marinade over meat and chill, covered, overnight.
Meanwhile, pour tongue broth through wire strainer; discard residue.
Skim fat from broth (or chill and lift off fat); use as cooking liquid for vegetables.
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