Braised Tongue in Wine Sauce
Braised Tongue in Wine Sauce is a savory dish featuring beef or veal tongue slow-cooked in a rich, aromatic wine-based sauce, often with onions, carrots, celery, and herbs. It's a classic in French and Italian cuisine, where the tongue is typically simmered until tender, then sliced and served with the reduced sauce.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, providing a good source of iron, zinc, and B vitamins like B12. A typical serving (about 150g of tongue with sauce) may contain around 300-400 calories, depending on the cut and sauce preparation.
Nutrition breakdown
| Calories | 410 kcal |
| Protein | 38 g |
| Carbs | 6 g |
| Fat | 25 g |
| Fiber | 0 g |
| Sugar | 3 g |
| Sodium | 890 mg |
| Iron | 5.2 mg |
| Zinc | 7.8 mg |
| Vitamin B12 | 12.0 mcg |
| Niacin (B3) | 11.5 mg |
| Vitamin B6 | 0.7 mg |
| Phosphorus | 380 mg |
| Selenium | 42 mcg |
| Potassium | 310 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Tongue is prized for its tender, melt-in-the-mouth texture when braised, and using wine in the sauce not only adds depth but also helps break down connective tissues, making it a unique example of culinary alchemy that transforms a humble cut into a gourmet meal.
