Glazed Beef Tongue
|Beef tongue||4 Pound (1 Whole, Fresh)|
|Onion||1 Large, chopped|
|Water||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Buttermilk||1 Cup (16 tbs)|
|Dijon style mustard||1 Tablespoon|
Place tongue and onion in a dutch oven; cover with water.
Cover pan and simmer for about 2 1/2 hours or until almost tender.
Let cool in broth.
Cover and refrigerate overnight, if desired.
In a small pan, combine buttermilk, mustard, honey, and pepper.
Heat just until honey is dissolved.
When meat is cool, remove skin and fat.
Bank about 20 low-glowing coals on each side of fire grill and place a metal drip pan in center.
Adjust cooking grill so that surface is 4 to 6 inches above drip pan; grease grill lightly.
Place tongue on grill directly over drip pan; cover barbecue and adjust dampers according to manufacturer's directions.
Cook, basting frequently with buttermilk baste, for about 1 hour or until meat is glazed and tender.
Serving size: Complete recipe
Calories 5019 Calories from Fat 3742
% Daily Value*
Total Fat 417 g642%
Saturated Fat 0.13 g0.66%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 323 mg13.5%
Total Carbohydrates 52 g17.3%
Dietary Fiber 5.4 g21.4%
Sugars 25.6 g
Protein 261 g522.3%
Vitamin A 69.1% Vitamin C 38.6%
Calcium 18.2% Iron 286.2%
*Based on a 2000 Calorie diet