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    You are in: Home / Recipes / Beef Tongue With Cranberries Recipe
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    Beef Tongue With Cranberries

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    2 hrs 30 mins

    15 mins

    Cooking Beast's Note:

    This casserole dish requires some extra planning, but it's well worth it. The cooking of the tongue can be done a day ahead and chilled overnight. The cranberry sauce goes great over a side dish of baked sweet potatoes, too. If you're in a rush and have a jar of lingonberry preserves around (like that sold at IKEA), the tartness of the berries makes a great and fast substitute for the cranberry sauce. Adapted from Cooking in a Casserole by Robert Ackart (1973).

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    My Private Note



    Units: US | Metric

    • 2 lbs pre-cooked beef tongues, 2 lbs. (or more)




    1. 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. 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. 3
      Add slices of tongue to sauce and warm for 15 minutes. Garnish with parsley and lemon slices.

    Ratings & Reviews:


    Nutritional Facts for Beef Tongue With Cranberries

    Serving Size: 1 (292 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 589.2
    Calories from Fat 290
    Total Fat 32.3 g
    Saturated Fat 15.5 g
    Cholesterol 152.2 mg
    Sodium 569.4 mg
    Total Carbohydrate 52.5 g
    Dietary Fiber 4.0 g
    Sugars 39.2 g
    Protein 23.3 g

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