6 Serves
593 Mins
Place the whole beef tongue into the slow cooker along with the celery stalks, carrots, coriander stalks, and black pepper. Cover with water or stock.
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Vitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
45 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
295 mg / 1,250 mgPotassium
921 mg / 4,700 mgSodium
847 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
12 g / 20 gCholesterol
139 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Cook the tongue on HIGH for one hour, then switch to LOW for 3 to 4 hours until tender.
Remove the tongue from the slow cooker and allow it to cool. Once cool, peel away the outer skin and trim any tough muscle tissue.
Slice a portion of the tongue thinly. Pan-fry these slices in a frying pan with butter until golden brown.
Marinate another portion of the sliced tongue in teriyaki sauce, then quickly sear in a hot frying pan.
Cut the remaining tongue into large chunks and return them to the slow cooker with fresh stock. Cook on LOW for an additional 4 to 5 hours.
Serve the prepared tongue warm alongside steamed rice and a side of stir-fried mustard greens.
43
g58
g28
g
