Beef Tongue with Plum Sauce
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Prep Time
15 mins
-
Cook Time
3 hrs
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Additional Time
15 mins
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Total Time
3 hrs 30 mins
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Servings
6 people
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Calories
385 kcal
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Course
Main Course
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Cuisine
Czech
Beef Tongue with Plum Sauce
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Slow-cooked beef tongue served with plum butter sauce and bread dumplings. An authentic Czech recipe.
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Ingredients
Beef tongue
- 1 beef tongue raw
- 1 medium carrot
- 1 small parsley root (optional)
- 1 small onion
- 1 Tablespoon lemon peel freshly grated
- 2 pieces bay leaf
- 5 pieces allspice
- 10 pieces peppercorn
- ½ Tablespoon thyme dried
- water to cover the tongue
- 2 teaspoons salt
Plum butter sauce
- 1 cup plum butter sweetened (Czech Povidla)
- 1 Tablespoon butter unsalted
- 1 Tablespoon all-purpose flour
- 1 teaspoon lemon peel freshly grated
- ¼ teaspoon cinnamon ground
- 1 Tablespoon spiced rum e.g. Kirkland from Costco or Austrian Stroh 54
- ½ cup beef broth or more
- ½ teaspoon salt
Instructions
Cooking beef tongue
- Peel and dice 1 medium carrot and 1 small parsley root into half-inch (1.5 cm) cubes. Peel and roughly chop 1 small onion.
- Clean and rinse 1 beef tongue under running water. Place it in a pot and cover it with cold water. Add the diced vegetables.
- Cover the pot and bring it to a boil. If foam forms on the surface, skim it off with a spoon. Once the water comes to a boil, reduce the heat to low, add 1 Tablespoon lemon peel, 2 pieces bay leaves, 5 pieces allspice, 10 pieces peppercorn, ½ Tablespoon dried thyme, and season with 2 teaspoons salt. Let it simmer slowly for three hours.
- Once the tongue is cooked, carefully transfer it to a pot of cold water and let it sit for about ten minutes. Use a small knife to peel off the tough outer skin.
- Cut the peeled tongue into thin slices and serve.
Plum butter sauce
- In a skillet, heat 1 Tablespoon unsalted butter over medium-high heat. Add 1 Tablespoon all-purpose flour and stir until the mixture starts to foam.
- Reduce the heat, add 1 cup plum butter and lukewarm ½ cup beef broth, and stir. Season with ¼ teaspoon cinnamon, 1 teaspoon lemon peel, and ½ teaspoon salt. Simmer gently for 10 minutes.
- Finally, add 1 Tablespoon spiced rum. If the sauce is too thick, thin it out with a little broth. If the plum butter was not sweet enough, add sugar, and adjust salt to taste.
Notes
- The basic recipe makes about 6 portions.
- SERVING: Serve warm. Place the plum sauce on the plate and arrange slices of cooked tongue in it. Add two to three slices of bread dumplings.
- Expect to have some leftover cooked beef tongue. The tongue is usually sold whole as one piece, not portioned out.
Nutrition Information
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Calories
385kcal
(19%)
Carbohydrates
50g
(17%)
Protein
27g
(54%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.1g
(5%)
Cholesterol
75mg
(25%)
Sodium
362mg
(15%)
Potassium
637mg
(14%)
Fiber
4g
(16%)
Sugar
30g
(60%)
Vitamin A
1805IU
(36%)
Vitamin C
14mg
(16%)
Calcium
76mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 75mg | 25% |
| Sodium | 362mg | 15% |
| Potassium | 637mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
| Vitamin A | 1805IU | 36% |
| Vitamin C | 14mg | 16% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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