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Boiled Tongue Vinaigrette

herbal.chef's picture
  Beef tongue 4 Pound
  Onion 1 , studded with three cloves
  Cloves 3
  Leek 1
  Celery rib with leaves 1
  Parsley sprigs 4 Small
  Bay leaf 1
  Peppercorns 3
  Salt 1 Tablespoon
  Cold water 2 Cup (32 tbs)
  Vinaigrette sauce 1 1⁄4 Cup (20 tbs)

Place tongue in kettle with onion, leek, celery, parsley, bay leaf, peppercorns and salt.
Add water to cover.
Cover tightly, bring to a boil, lower heat and simmer until tender, about three and one-half hours.
Cool in broth.
Remove tongue from kettle, reserving broth.
Cut off bones and gristle at thick end of tongue.
Slit skin from thick end to tip on underside.
Using a paring knife, loosen skin at thick end and peel off skin from thick end to tip.
Reheat tongue in broth.
Discard broth and place tongue on a serving dish.

Recipe Summary

Main Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 429 Calories from Fat 310

% Daily Value*

Total Fat 34 g53%

Saturated Fat 0 g0%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 890.8 mg37.1%

Total Carbohydrates 7 g2.4%

Dietary Fiber 0 g0%

Sugars 3.6 g

Protein 21 g41.4%

Vitamin A 5.7% Vitamin C 0%

Calcium 1.1% Iron 23.5%

*Based on a 2000 Calorie diet

Boiled Tongue Vinaigrette Recipe