Smoked Beef Tongue With Tomato-Horseradish Sauce
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Ingredients
- 1fully cooked beef tongue, about 2½ pounds
- 2bay leaves
- 4sprigs fresh thyme or 1 teaspoon dried
- 2whole cloves
- 1garlic clove, peeled
- 1½cups coarsely chopped onions
- 1tablespoon butter
- 1teaspoon finely chopped garlic
- 1½cups canned crushed tomatoes
- 4tablespoons grated fresh horseradish or prepared
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
419 calories; 28 grams fat; 12 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 26 grams protein; 712 milligrams sodium
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.