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Tongue With Vegetable Gravy

Meat.World's picture
  Beef tongue 3 Pound
  Bay leaves 4
  Whole peppercorns 1 Teaspoon
  Dried thyme 1 Teaspoon, crushed
  Potato 1 Medium, peeled and diced
  Onion 1 Medium, chopped
  Tomato 1 Medium, cut up
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  All purpose flour 3 Tablespoon
  Hot cooked noodles 1 Cup (16 tbs)

In Dutch oven cover tongue with water.
Tie bay leaves, peppercorns, and thyme in cheesecloth bag; add with 1 1/2 teaspoons salt to tongue.
Cover and simmer till tongue is tender, about 2 hours.
Add vegetables and cook about 30 minutes longer.
Remove meat; drain.
Cut off bones and gristle from large end.
Split skin on underside from large end to tip; peel off.
Slice tongue on a slant; keep warm while preparing vegetables.
Remove cheesecloth bag.
Drain vegetables, reserving 2 cups liquid.
Return vegetables and reserved liquid to Dutch oven.
Blend 1/4 cup cold water into flour; stir into mixture in Dutch oven.
Cook and stir till thickened and bubbly.
Season to taste.
Serve tongue and vegetables with noodles.

Recipe Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
160 Minutes
Ready In: 
180 Minutes

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1156 Calories from Fat 717

% Daily Value*

Total Fat 80 g122.8%

Saturated Fat 0.59 g2.9%

Trans Fat 0 g

Cholesterol 32.8 mg10.9%

Sodium 38.6 mg1.6%

Total Carbohydrates 55 g18.4%

Dietary Fiber 5.2 g20.8%

Sugars 5.1 g

Protein 55 g110.9%

Vitamin A 75.6% Vitamin C 31.2%

Calcium 9.9% Iron 74.3%

*Based on a 2000 Calorie diet

Tongue With Vegetable Gravy Recipe