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Recipe of Beef Tongue in Wine Sauce
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Recipe of Beef Tongue in Wine Sauce
Recipe

Beef Tongue in Wine Sauce

30 min
50 min
Easy
9
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This rich plátillo is an option that will make you shine in any event where you prepare it. The veal tongue is a very soft and rich meat that also complements perfectly with the wine sauce. Puree it

Ingredients

4 servings
  • 500 grams of veal tongue
  • 1 1/2 liters of broth
  • 1 1/2 liters of Water
  • 400 grams of onion cut into strips
  • 25 grams of garlic
  • 250 grams of carrot sliced
  • 300 grams of leek sliced
  • 80 milliliters of olive oil
  • 400 milliliters of White wine
  • 2 pieces of egg
  • 1 Cup of flour
  • enough of oil

    Preparation

    Dora in a pot with a little oil the tongue on all sides, to toast and remove.
    Add the vegetables to the casserole and sauté them over low heat.
    When they are ready, add the wine and boil until it evaporates.
    Re-introduce the tongue and cover with the broth and water.
    Cook with the lid on for 50 minutes until the tongue is tender (prick it, to check its cooking point). Cooked and tender, drain it. Once it has been tempered, peel it.
    Fillets and reboza the language with flour and egg. Fry in abundant oil and deposit the fillets on absorbent paper, to remove excess fat.
    Blend all other ingredients for the sauce, strain the mixture and add in a pot along with the tongue. Let reduce. It serves.

    TIPS

    Before serving, let it sit.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    992
    kcal
    50%
    Carbohydrates
    134
    g
    45%
    Proteins
    69.4
    g
    139%
    Lipids
    20.4
    g
    31%
    Fiber
    11.6
    g
    23%
    Sugar
    10.4
    g
    12%
    Cholesterol
    110
    mg
    37%
    Esha
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