Description
A rich and flavorful dish featuring beef tongue slow-braised in a nourishing bone broth.
Ingredients
Scale
- 2 pounds beef tongue
- 6 cups bone broth
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon black peppercorns
- 2 teaspoons salt
Instructions
- Place the beef tongue in a large pot and cover with cold water. Bring to a boil, then drain and rinse the tongue under cold water.
- In the same pot, add the bone broth, onion, carrots, celery, garlic, bay leaves, peppercorns, and salt.
- Add the beef tongue back to the pot, ensuring it is submerged in the liquid.
- Bring the pot to a simmer, then cover and reduce heat to low. Cook for about 3 hours, or until the tongue is very tender.
- Remove the tongue from the pot, let it cool slightly, then peel off the skin and slice.
- Serve the sliced tongue with the broth and vegetables.
Notes
- For added flavor, you can include herbs such as thyme or rosemary in the broth.
- Leftover tongue can be used in sandwiches or salads.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0 grams
- Sodium: 800 milligrams
- Fat: 30 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 8 grams
- Fiber: 2 grams
- Protein: 40 grams
- Cholesterol: 120 milligrams