Red-simmered Beef Tongue
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 8 | Servings |
INGREDIENTS
| 1 | Fresh beef tongue | |
| Water to cover | ||
| 2 | Scallion stalks | |
| 2 | up to | |
| 3 | Fresh ginger root | |
| 1/2 | c | Soy sauce |
| 4 | T | Sherry |
| 1 | t | Salt |
| 4 | c | Water |
INSTRUCTIONS
Place beef tongue in heavy pan and add cold water to cover. Bring quickly to a boil and parboil, uncovered, 5 minutes. Drain, discarding liquid. Let tongue cool slightly; then remove coarse outer skin. Return tongue to pot. Cut scallion stalks in two; slice ginger root. Add to pot, along with soy sauce, sherry, salt and remaining water. Bring to a boil; then simmer, covered, until tender (about 2-1/2 hours). Add sugar and simmer, covered, 15 minutes more. Drain, reserving liquid. Let tongue cool; then slice. Serve hot (reheat slices briefly in reserved liquid) or cold. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 30
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1371.5mg
Potassium: 126.4mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: 2.6g