Boiled beef tongue
| Ingredient | Qty, g | |
|---|---|---|
| Beef tongue | ||
| Cooking salt | ||
| Bay leaf | ||
| Allspice | ||
| Onion ? 1 pc ≈ 110 g 100 g ≈ 0.9 sheet | ||
| Carrot ? 1 pc ≈ 61 g 100 g ≈ 1.6 sheet | ||
| Product release: | 1 012 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 5 min | ||
| 3 h | ||
3 h 5 min | ||
|---|---|---|
| Proteins | 25.7 g |
| Fats | 16.8 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 0.1 g |
| Calories | 248 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 29.7 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | 0 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 249 |
| Weight loss | Detention | Set |
|---|---|---|
| 25% | 18% | 15% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Beef tongue B12 | 156156134144? |
| iWhich products: ◦ Beef tongue B3 | 26305223? |
| iWhich products: ◦ Beef tongue B2 | 22264821? |
| iWhich products: ◦ Beef tongue B7 | 16164114? |
| iWhich products: ◦ Beef tongue B8 (Inositol) | 15153115? |
| iWhich products: ◦ Beef tongue B5 | 14142312? |
| iWhich products: ◦ Beef tongue B6 | 1212278? |
| iWhich products: ◦ Beef tongue B1 | 89167? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Beef tongue: 98% Iron | 38173011? |
| iWhich products: ◦ Beef tongue Zinc | 263657266 |
| iWhich products: ◦ Beef tongue: 100% Acetylcholine | 24315229? |
| iWhich products: ◦ Beef tongue: 99% Copper | 22224520? |
| iWhich products: ◦ Cooking salt: 85% ◦ Beef tongue: 15% Sodium | 20203820? |
| iWhich products: ◦ Beef tongue: 100% Phosphorus | 19192619? |
| iWhich products: ◦ Beef tongue Selenium | 171731159 |
| iWhich products: ◦ Beef tongue: 99% Potassium | 9121411? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Beef tongue Palmitic acid (Saturated) | 25253825? |
| iWhich products: ◦ Beef tongue Stearic acid (Saturated) | 12152015? |
Thoroughly rinse the beef tongue (1 piece) under cold water, removing excess fat and dirt from the surface.
You can also use a knife or scraper for cleaning.
Place the tongue in a pot of cold water. Bring it to a boil, then drain the first water to remove excess foam and impurities.
Fill the pot with clean water, add salt (1-2 tsp), bay leaves (2-3 pieces), and peppercorns (5-6 pieces). Optionally, you can add onion (1 piece) and carrot (1 piece).
Cook the tongue on low heat for 2-3 hours (depending on its size).
You can check for doneness with a fork — it should easily penetrate the tongue.
Remove the cooked tongue from the broth and immediately submerge it in cold water. This will help to easily remove the skin.
Carefully peel the skin off the surface of the tongue while it is still warm.
Slice the tongue into thin pieces.
- Title ▶️
- Recipe ▶️
- Ingredients ▶️
- Macronutrients in the Dish ▶️
