Beef Tongue

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Beef Tongue
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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)
Calorie868 kcal(41 %)
Protein50.72 g(52 %)
Fat60.43 g(52 %)
Carbohydrates22.18 g(15 %)
Sugar added0 g(0 %)
Roughage4.07 g(14 %)
Vitamin A720.64 mg(90,080 %)
Vitamin D1 μg(5 %)
Vitamin E1.17 mg(10 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.8 mg(73 %)
Niacin9.5 mg(79 %)
Vitamin B₆0.55 mg(39 %)
Folate36.01 μg(12 %)
Pantothenic acid2.11 mg(35 %)
Biotin2.67 μg(6 %)
Vitamin B₁₂7.83 μg(261 %)
Vitamin C16.4 mg(17 %)
Potassium761.67 mg(19 %)
Calcium91.69 mg(9 %)
Magnesium60.69 mg(20 %)
Iron7.99 mg(53 %)
Iodine1.5 μg(1 %)
Zinc10.55 mg(132 %)
Saturated fatty acids22.99 g
Cholesterol340.75 mg

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)
How healthy are the main ingredients?
Tomato pasteonioncarrotsaltcloves

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.