Tongue
Ingredients
Instructions
- Soak the tongue in a bowl of cold water for 30 minutes to remove all the blood. Drain and place in a pot. Add enough fresh water to cover and bring to a boil, then drain and refresh under cold running water. Drain well.
- Put the tongue back in the pot, cover again with water, and add the vegetables, herbs, peppercorns, and salt. Cut out a disk of parchment paper the same diameter as the pan, cut a hole in the center, and press it down onto the surface of the liquid, to keep the tongue submerged. Bring to a boil, then simmer gently for 1 hour and 40 minutes. Let the tongue cool in the liquid.
- Once cool, peel the tongue by sliding a knife under the skin; if properly cooked it will pull off easily.
Nutrition & Diet Analysis (per serving)
300
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).