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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preparing the tongue: Prepare beef tongue by simmering in water in covered pot for 2 or more hours until it's done--test with serving fork. I usually put it in a crock pot on low and let it alone for 6 or more hours. If you like, you may season with salt, 8 pepper corns, and 3 ribs of celery. Let cool. Use knife to slice and remove thick outer skin. | 2. Preparing sauce: Add all sauce ingredients (without tongue) to covered 4.5-qt. casserole and bring to a boil, then lower to a simmer. Cook until cranberries burst (about 30 minutes). | 3. Add slices of tongue to sauce and warm for 15 minutes. Garnish with parsley and lemon slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tongue	2	lb	pre-cooked	2032.1326	33.385	135.1731	145.9688
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
brown sugar	1	cup		836.0	215.798	0.264	0.0
cranberry	1			50.6	13.167	0.506	0.14300000000000002
butter	4	tablespoons		342.0	15.714	10.686	28.8
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
salt	1/2	teaspoon		-	-	-	-
lemon	1		grated	1.2808	0.4116	0.0486	0.0132
parsley			chopped	-	-	-	-
lemon				1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.