Smoked Beef Tongue With Tomato-Horseradish Sauce
Published December 27, 1988
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 fully cooked beef tongue, about 2 ½ pounds
2 bay leaves
4 sprigs fresh thyme or 1 teaspoon dried
2 whole cloves
1 garlic clove, peeled
1 ½ cups coarsely chopped onions
1 tablespoon butter
1 teaspoon finely chopped garlic
1 ½ cups canned crushed tomatoes
4 tablespoons grated fresh horseradish or prepared
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 to 6 servings)
18 grams carbs; 170 milligrams cholesterol; 487 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 33 grams fat; 3 grams fiber; 732 milligrams sodium; 30 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the tongue in a kettle and cover with water. Add 1 bay leaf, thyme sprigs, cloves, peeled garlic and ½ cup of the onions. Bring to a boil and simmer for 40 minutes or until tender. At the end of the cooking period, let the tongue stand in the liquid to keep warm.
- Step 2
Meanwhile, heat butter in a small saucepan. Add remaining cup of onions and chopped garlic. Cook briefly, stirring, until wilted. Do not brown. Add tomatoes and horseradish, remaining bay leaf, salt and pepper. Bring mixture to a boil and simmer, covered, for 20 minutes.
- Step 3
Transfer the mixture to a food mill or food processor. Blend until it is medium coarse. Serve hot with the tongue sliced.
Private Notes
Comments
This was really good. My husband loves tongue and there it was at the farmers market. This recipe sounded good and I trust Pierre Franey. Started with a fresh tongue that I cooked in a pressure cooker for 50 minutes with ingredients listed in this recipe, and then made the sauce as directed. Very nice. I was surprised.
This was really good. My husband loves tongue and there it was at the farmers market. This recipe sounded good and I trust Pierre Franey. Started with a fresh tongue that I cooked in a pressure cooker for 50 minutes with ingredients listed in this recipe, and then made the sauce as directed. Very nice. I was surprised.