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Boiled Tongue

christopherr's picture
  Smoked beef tongue 4 Pound
  Onion 1 Large, quartered
  Black peppercorns 10
  Mustard seed 1⁄4 Teaspoon
  Bay leaves 2
  Cloves 4

Wash tongue; pat dry with paper towels.
In 6-quart kettle, combine tongue and remaining ingredients with water to cover—about 3 quarts.
Bring to boiling.
Reduce heat; simmer, cov- ered, 2-1/2 to 3 hours, or until tongue is tender.
Drain tongue.
(If desired, reserve stock for use in sauce.) Plunge tongue into cold water.
To remove skin: With sharp knife, gently slit skin on underside from thick end to tip.
Peel off skin, and remove and discard root.
To serve: Slice tongue thinly, and serve hot or cold with Gingersnap or Sour-Cream Horseradish Sauce
Makes 7 or 8 servings.

Recipe Summary

Main Dish

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 608 Calories from Fat 466

% Daily Value*

Total Fat 52 g79.7%

Saturated Fat 0.02 g0.12%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2.6 mg0.1%

Total Carbohydrates 4 g1.4%

Dietary Fiber 0.81 g3.2%

Sugars 1.7 g

Protein 32 g63.2%

Vitamin A 8.9% Vitamin C 5.2%

Calcium 2.6% Iron 36.5%

*Based on a 2000 Calorie diet

Boiled Tongue Recipe