Directions:
- Rinse beef tongue and place in a large pot. Cover with water and add the salt and chopped onion. Bring to a boil, reduce heat and simmer for 2 to 4 hours or until tongue is tender.
- Remove tongue from cooking liquid and set aside until cool enough to handle. Cut through tough outer skin and peel it off. Trim any fat or gristle from base of tongue. Slice tongue crosswise into 1/4 inch thick slices.
- Slice loaf of rye bread in half lengthwise. Scoop out a small amount of the soft interior. Spread mustard over each half. Lay onions and tongue slices over bottom half of bread and top with other half and slice into individual sandwiches.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 472.41 Kcal (1978 kJ) | ||
| Calories from fat | 227.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.26g | 39% | |
|---|---|---|---|
| Cholesterol | 118.36mg | 39% | |
| Sodium | 1314.29mg | 55% | |
| Potassium | 536.1mg | 11% | |
| Total Carbs | 30.14g | 10% | |
| Sugars | 2.69g | 11% | |
| Dietary Fiber | 3.87g | 15% | |
| Protein | 25.66g | 51% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 5.4mg | 30% | |
| Calcium | 46.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 206.42 Kcal (864 kJ) | ||
| Calories from fat | 99.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.04g | 39% | |
|---|---|---|---|
| Cholesterol | 51.72mg | 39% | |
| Sodium | 574.28mg | 55% | |
| Potassium | 234.25mg | 11% | |
| Total Carbs | 13.17g | 10% | |
| Sugars | 1.18g | 11% | |
| Dietary Fiber | 1.69g | 15% | |
| Protein | 11.21g | 51% | |
| Vitamin C | 2.5mg | 9% | |
| Iron | 2.4mg | 30% | |
| Calcium | 20.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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