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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash tongue thoroughly. | 2. Place in large pot and cover with filtered water about 2-3 inches. | 3. Add garlic, onion, bay leaves, salt, pepper corns, whole cloves, sugar, and celery. | 4. Cover pot and bring to a boil. | 5. Reduce heat and simmer 1 hour per pound or until tender. | 6. Remove tongue from the pot and cut the leathery skin off--kitchen scissors work well for this job. | 7. Cover and keep the meat hot. | 8. Add the vegetables you want to serve, except cabbage. | 9. Simmer until almost done. | 10. Add cabbage (quartered) the last 15 minutes or cook separately. | 11. Serve with lots of butter for the vegetables and horseradish for the meat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tongue	3 -4	lb		0.0	0.0	0.0	0.0
water				-	-	-	-
salt	3 -4	teaspoons		-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
garlic clove	3 -4	pound		0.0	0.0	0.0	0.0
celery	1	stalk	cut	10.24	1.9008	0.4416	0.1088
peppercorn	6			151.15200000000002	0.938	0.3216	16.4552
clove	4			23.016	5.5045	0.5015	1.092
sugar	1 1/2 - 2	teaspoons		0.0	0.0	0.0	0.0
bay leaf	2 -3			-	-	-	-
red potato	6 -8		scrubbed unpeeled	-	-	-	-
carrot	6 -8		scrubbed unpeeled	0.0	0.0	0.0	0.0
turnip				-	-	-	-
horseradish				-	-	-	-

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