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Beef Tongue With Tomato Sauce

Canadian.Recipes's picture
  Beef tongue 4 Pound (1 Piece)
  Salt 1 Tablespoon
  Bay leaves 3
  Celery leaves 1 , cut into pieces (With Leaves)
  Onion 1 Small
  Peppercorns 1 Teaspoon
  Canned tomato paste 12 Ounce (Two 6 Ounce Can)
  Canned condensed tomato soup 10 3⁄4 Ounce (1 Can)
  Water 3⁄4 Cup (12 tbs)
  Thyme 1⁄2 Teaspoon
  Noodles 8 Ounce, cooked and drained (1 Package)

Wash tongue and put into a 4-quart kettle.
Add water to cover, salt, bay leaves, celery, onion, and peppercorns.
Cover and simmer about 1 hour per pound, or until tongue is tender.
Place tongue on a platter.
When cool enough to handle, remove skin; cut away roots, gristle, and small bone at thick end.
Diagonally cut tongue into 1/4-inch slices.
Put slices into a large heavy skillet and set aside.
Combine tomato paste, soup, water, and thyme; mix thoroughly and pour over tongue.
Cover and heat about 20 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6155 Calories from Fat 3841

% Daily Value*

Total Fat 428 g657.8%

Saturated Fat 3.6 g18.2%

Trans Fat 0.1 g

Cholesterol 190.5 mg63.5%

Sodium 6299.7 mg262.5%

Total Carbohydrates 287 g95.7%

Dietary Fiber 29 g115.8%

Sugars 76.4 g

Protein 302 g604.6%

Vitamin A 209.1% Vitamin C 215.9%

Calcium 43.3% Iron 393%

*Based on a 2000 Calorie diet


Beef Tongue With Tomato Sauce Recipe