Spiced Tongue

Name: Spiced Tongue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs beef tongues; 1 tablespoon celery, flakes; 2 tablespoons onion flakes; ½ teaspoon msg; 10 peppercorns; 2 tablespoons salt; 2 bay leaves; 8 whole cloves; 10 whole allspice berries; ¼ teaspoon crushed red pepper flakes

Eats Now Editorial Team · 932 kcal · Meat & Poultry

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Spiced Tongue – a delicious recipe with beef tongues, celery, onion flakes, peppercorns, salt, bay leaves. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

3 lbs beef tongues
1 tablespoon celery, flakes
2 tablespoons onion flakes
½ teaspoon msg
10 peppercorns
2 tablespoons salt
2 bay leaves
8 whole cloves
10 whole allspice berries
¼ teaspoon crushed red pepper flakes

1
Cover tongue with water; add seasonings.
2
Cover and simmer until tongue is tender, allowing 1 hour per pound.
3
Cool slightly; remove from liquid.
4
Cut off bones and gristle from large end of tongue; split skin lengthwise on underside and peel off.
5
Slice tongue at a slant.
6
Serve hot or cold.

932

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 lbs beef tongues, 1 tablespoon celery, flakes, 2 tablespoons onion flakes, ½ teaspoon msg, and more.

Yes, Spiced Tongue falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
932 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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