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Classic Braised Beef Tongue With Vegetables

Fondue.Chef's picture
  Butter 3 Tablespoon
  Bacon slices 3 , cut into pieces
  Carrots 3 , peeled and diced
  Onions 6 Small, peeled
  Stock 2 Cup (32 tbs) (From Tongue)
  Thyme 1⁄2 Teaspoon
  Bay leaf 1
  Parsley sprigs 1
  Dry white wine 1⁄2 Cup (8 tbs)
  Sliced mushrooms 1⁄2 Pound
  Madeira wine 1⁄2 Cup (8 tbs)
  Brandy 1⁄4 Cup (4 tbs)

Heat butter in a deep casserole and brown tongue on all sides.
Add bacon, carrots and onions and brown.
Add stock, thyme, bay leaf and parsley.
Cover and bake in a 300° F.oven for 1 hour.
Add white wine and mushrooms.
Cook 15 minutes longer.
Add Madeira and cook 15 minutes longer.
Add brandy and flame.

Recipe Summary

Main Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1145 Calories from Fat 386

% Daily Value*

Total Fat 44 g67.7%

Saturated Fat 25.3 g126.7%

Trans Fat 0 g

Cholesterol 106.6 mg35.5%

Sodium 997.1 mg41.5%

Total Carbohydrates 94 g31.5%

Dietary Fiber 18.3 g73.3%

Sugars 42.5 g

Protein 23 g45.1%

Vitamin A 640.4% Vitamin C 119.9%

Calcium 29.7% Iron 20.8%

*Based on a 2000 Calorie diet

Classic Braised Beef Tongue With Vegetables Recipe