Beef Tongue
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
868
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 868 cal. | (41 %) | ||
| Protein | 50.72 g | (52 %) | ||
| Fat | 60.43 g | (52 %) | ||
| Carbohydrates | 22.18 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.07 g | (14 %) |
more nutritional values
| Vitamin A | 720.64 mg | (90,080 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.17 mg | (10 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.55 mg | (39 %) | ||
| Folate | 36.01 μg | (12 %) | ||
| Pantothenic acid | 2.11 mg | (35 %) | ||
| Biotin | 2.67 μg | (6 %) | ||
| Vitamin B₁₂ | 7.83 μg | (261 %) | ||
| Vitamin C | 16.4 mg | (17 %) | ||
| Potassium | 761.67 mg | (19 %) | ||
| Calcium | 91.69 mg | (9 %) | ||
| Magnesium | 60.69 mg | (20 %) | ||
| Iron | 7.99 mg | (53 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 10.55 mg | (132 %) | ||
| Saturated fatty acids | 22.99 g | |||
| Cholesterol | 340.75 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Beef tongue
- 2 onions
- 2 carrots
- 150 grams Celery root
- salt
- 2 cloves
- 4 allspice
- 1 tsp peppercorns
- 1 bay leaf
- 20 grams butter
- 1 Tbsp Pastry flour
- 100 milliliters Madeira Wine
- 1 tsp Tomato paste
- peppers (from the mill)
Preparation steps
1.
Rinse the tongue. Peel and dice the onions, carrots and celery. Boil in a large pot of salted water. Put the tongue with the vegetables, the cloves, allspice berries, pepper and bay leaf. Simmer quietly for about 2.5 hours. The ingredients should be well immersed in and covered with water. Remove broth and peel off skin. Put the broth back and remove from heat.
2.
Stir the butter with the flour in a saucepan. Deglaze with the wine and about 250 ml of tongue broth (pour through a fine strainer). Cook until slightly creamy. Stir in the tomato paste. Season with salt and pepper. Remove the tongue from the broth, cut into slices and serve.
3.
Serve with a potato roll and tomatoes.
