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Boiled Fresh Tongue

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Anonymous (not verified)
  Beef tongue 2 3⁄4 Pound
  Celery ribs 2
  Garlic 3 Clove (15 gm)
  Water 3 Quart
  Parsley sprigs 2
  Tomatoes 2 Medium
  Salt 1 1⁄2 Teaspoon
  Thyme leaves 1⁄2 Teaspoon
  Carrots 2 Large
  Whole peppercorns 6
  Whole cloves 3
  Onion 1 Large
  Bay leaves 2

Place tongue in 5- or 6-quart saucepot; add remaining ingredients and bring to a boil.
Reduce heat, cover, and let simmer until tongue is fork-tender, 2 1/2 to 3 hours.
Allow meat to cool in broth.
Remove tongue from broth.
On underside of tongue, slit skin lengthwise from root to tip and peel off skin.
Cut off root end, any small bones, and gristle.
Starting at large end, thinly slice diagonally across the grain; serve hot or chilled.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3521 Calories from Fat 2574

% Daily Value*

Total Fat 286 g440.1%

Saturated Fat 0.36 g1.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3105.2 mg129.4%

Total Carbohydrates 64 g21.2%

Dietary Fiber 15.2 g60.6%

Sugars 28.2 g

Protein 180 g359.8%

Vitamin A 585.7% Vitamin C 131.3%

Calcium 31.2% Iron 214.6%

*Based on a 2000 Calorie diet

Boiled Fresh Tongue Recipe