Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the tongue for 2- 2 1/2 hours in a large covered pot. It should be fork tender. | 2. Remove with a cooking fork and put it on a large platter. | 3. Remove the skin with a knife. You might have to let it cool awhile before you can do this. | 4. On the platter, season the tongue with the salt, pepper, garlic powder, and alot of paprika. | 5. In the same large pot that you've cleaned of all the debris from boiling the tongue, Saute the chopped onion, that you have seasoned with some of the same seasonings, until translucent. | 6. Put the seasoned tongue on a rack inside the same large pot and add only 1/2" of water to pot. | 7. Add carrots and potatoes and roast, covered, about 30 minutes in a 350 degree oven. | 8. Remove pot from oven and make sure there is enough liquid for gravy. If not, add some more water. | 9. Put back in 350 degree oven for another 30 minutes to brown and thoroughlly cook carrots and potatoes. | 10. Let stand for 15 min after cooking; then slice and serve all together, putting the gravy in a gravy boat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tongue	1			1016.0663	16.6925	67.5866	72.9844
onion	1		chopped	60.0	14.01	1.65	0.15
baby carrot	1	bag		-	-	-	-
red potato	16 -18		unpeeled	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
garlic powder				-	-	-	-
paprika				-	-	-	-

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