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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tongue in Caper Sauce

Source: dLife

Beef tongue sauteed in an herbed caper sauce.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	348.3

Total Carbs	7.5 g

Dietary Fiber	0.1 g

Sugars	0.5 g

Total Fat	24.4 g

Saturated Fat	10.5 g

Unsaturated Fat	1.4 g

Potassium	482.6 mg

Protein	22.5 g

Sodium	168.1 mg

Dietary Exchanges 24.4 Fat, 0.1 Vegetables, 0.0 Fruits, 3.2 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.5
3 1/2 lb Beef, tongue, raw 5.0
5 each medium garlic cloves 2.0
2 each bay leaves 0.25
0 1/4 tsp ground turmeric 1.0
1 pinch salt and pepper 1.0
1 tsp cornstarch 0.25
0 1/4 cup cold water 0.3333
0.3333 cup fresh lemon juice 1.0
1 tbsp Mustard, honey, whole grain 2.0
2 tbsp capers 1.0
1 tbsp capers 1.0
1 pinch edible flowers

Directions

Place tongue in large pot and cover with water. Boil covered for 10 minutes and spill off all the water. Rinse meat and pot well.
Return tongue to pot, cover with cold water and boil for 1 hour.
Remove from water and set aside for 10 minutes or until cool.
Strain and reserve 3 cups of this broth. Freeze the rest for use in other recipes.
Remove skin from tongue. Return tongue to pot with 3 cups broth, garlic, bay leaves, and spices. Cook for another hour or two until tender.
Remove tongue and cool completely. Slice into thin slices and place in a deep skillet or Pyrex heat-proof dish.
In a saucepan over low heat, mix cornstarch with water until smooth.
Whisk together lemon juice with egg yolks and combine with cornstarch mixture and mustard. Add 2 tablespoons capers and heat just to boiling while mixing. Pour on top of tongue slices.
Cook uncovered over low heat for an additional 15 minutes. Serve hot with sauce. Garnish with extra capers and edible flowers.