Smoked Beef Tongue With Tomato-Horseradish Sauce

Ingredients

• 1 fully cooked beef tongue, about 2 1/2 pounds
• 2 bay leaves
• 4 sprigs fresh thyme or 1 teaspoon dried
• 2 whole cloves
• 1 garlic clove, peeled
• 1 ½ cups coarsely chopped onions
• 1 tablespoon butter
• 1 teaspoon finely chopped garlic
• 1 ½ cups canned crushed tomatoes
• 4 tablespoons grated fresh horseradish or prepared
• Salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    885 calories; 66 grams fat; 24 grams saturated fat; 2 grams trans fat; 29 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 56 grams protein; 381 milligrams cholesterol; 408 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 – 6 servings

Preparation

1. Place the tongue in a kettle and cover with water. Add 1 bay leaf, thyme sprigs, cloves, peeled garlic and 1/2 cup of the onions. Bring to a boil and simmer for 40 minutes or until tender. At the end of the cooking period, let the tongue stand in the liquid to keep warm.
2. Meanwhile, heat butter in a small saucepan. Add remaining cup of onions and chopped garlic. Cook briefly, stirring, until wilted. Do not brown. Add tomatoes and horseradish, remaining bay leaf, salt and pepper. Bring mixture to a boil and simmer, covered, for 20 minutes.
3. Transfer the mixture to a food mill or food processor. Blend until it is medium coarse. Serve hot with the tongue sliced.

1 hour