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Braised Beef Tongue

Meat.World's picture
  Beef tongue 3 Pound, soaked, blanched for 3 minutes and rinsed
  Peppercorns To Taste
  Butter 4 Tablespoon
  Onion 1 , finely chopped
  Carrots 2 , cut in small
  Celery ribs 2 , cut in small
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Tomatoes 3 Medium, peeled, seeded and finely chopped
  Cinnamon sticks 2
  Whole cloves 3
  Salt To Taste

Put the tongue in a pan with enough hot water to cover.
Add salt and a few peppercorns and simmer about two hours.
Remove the tongue from the stock and drop it into a basin of cold water.
Reserve 2 to 3 tablespoons [30 to 45 ml.] of the stock.
Peel the tongue and remove the bones at the root.
Heat the butter in a nonreactive saucepan and brown the tongue all over.
Transfer the tongue to a dish and add the onions, carrots and celery to the pan.
Fry for five minutes, then place the tongue on the bed of vegetables.
Pour in the wine and add the tomatoes and the reserved stock.
Adjust the seasoning and add the cinnamon and cloves.
Cover the pan and simmer gently for 35 to 40 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 706 Calories from Fat 539

% Daily Value*

Total Fat 60 g92.4%

Saturated Fat 5.2 g25.9%

Trans Fat 0 g

Cholesterol 21.5 mg7.2%

Sodium 96.1 mg4%

Total Carbohydrates 8 g2.7%

Dietary Fiber 2.3 g9.3%

Sugars 3.9 g

Protein 32 g64.6%

Vitamin A 93% Vitamin C 18.8%

Calcium 4.8% Iron 37.5%

*Based on a 2000 Calorie diet

Braised Beef Tongue Recipe