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Beef Tongue and Horseradish Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)74.0193
Energy (kCal)1537.9743
Carbohydrates (g)46.6678
Total fats (g)117.2534
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Scrub fresh beef tongue with vegetable brush in running water. | 2. Soak 1 hour in salted water. | 3. Place tongue in pot, cover with hot water. | 4. Add spices and simmer for 4 hours. | 5. Remove pot from heat and let cool. | 6. Remove cooled meat from pot. | 7. Using a sharp knife, split outer layer, trim and remove outer layer of skin. | 8. To serve, slice thin at a slight angle. | 9. Reheat in microwave for 1 minute. | 10. Serve with horseradish cream. | ---------------------------------------------------------------------------
    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 2 88.0 20.548000000000002 2.42 0.22
    bay leaf 2 - - - -
    salt pepper - - - -
    clove 2 11.508 2.7523 0.2507 0.546
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    horseradish 2 tablespoons prepared 14.4 3.387 0.354 0.207

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



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