Smoked Tongue With Creole Sauce
|Smoked beef tongue||2 Pound (1 Whole)|
|Onion||1 Large, chopped|
|Carrot||1 , chopped|
|Celery stalks||2 , chopped|
|Creole sauce||1 Cup (16 tbs) (1 Recipe, Adjust Quantity As Needed)|
Place tongue in large kettle; cover with water.
Add onion, carrot, celery, and cloves.
Cover; bring to boil.
Reduce heat; simmer about 2 hours or until fork-tender.
Remove tongue from liquid; let cool.
Peel off outer skin; trim base.
Add enough tongue broth to Creole Sauce to thin to desired serving consistency.
Pour Creole Sauce into serving platter to depth of 1/4 inch.
Cut tongue into thin slices, starting at base.
Arrange slices in sauce.
Cut slices toward tip at an angle, so pieces will not be too small.
Serve with remaining sauce.
Tongue can be reheated in liquid if desired.
Serving size: Complete recipe
Calories 2671 Calories from Fat 1924
% Daily Value*
Total Fat 214 g329%
Saturated Fat 0.19 g0.94%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 211.2 mg8.8%
Total Carbohydrates 59 g19.8%
Dietary Fiber 12.7 g51%
Sugars 17.6 g
Protein 133 g266.4%
Vitamin A 245.6% Vitamin C 49.4%
Calcium 18% Iron 146.9%
*Based on a 2000 Calorie diet