Tender Braised Beef Tongue with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Braised Beef Tongue with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Beef Tongue with Roasted Root Vegetables

Savor the rich, melt-in-your-mouth tenderness of braised beef tongue paired elegantly with a colorful medley of roasted root vegetables. This dish highlights the deep, beefy flavors enhanced by aromatic garlic and herbs, while its roasted vegetables add a subtle sweetness and satisfying crunch, perfectly balanced for a wholesome, nutritionally sound meal.

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NUTRITION

354kcal
Protein
38g
Fat
18.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Tongue (braised)

0.5 cup Carrots, chopped

0.5 cup Parsnips, chopped

0.25 medium Yellow Onion, sliced

2 cloves Garlic, minced

0.5 tbsp Olive Oil

1 tbsp Fresh Thyme

1 Bay Leaf

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice carrots and parsnips into uniform pieces. Peel and quarter the onion and mince the garlic.

  • 3

    Toss the chopped carrots, parsnips, and onion with olive oil, garlic, fresh thyme, salt, and pepper in a mixing bowl.

  • 4

    Spread the vegetables evenly on a baking sheet. Add the bay leaf on top for subtle aromatics.

  • 5

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and lightly caramelized.

  • 6

    Meanwhile, warm the pre-cooked, braised beef tongue gently in a saucepan over low heat, adding a splash of water or broth to keep it moist if needed.

  • 7

    Once the vegetables are roasted, thinly slice the beef tongue and plate alongside or atop the roasted root vegetables.

  • 8

    Finish with an extra sprinkle of fresh thyme or a drizzle of warmed pan juices from the tongue for added flavor.

  • 9

    Serve immediately and enjoy the rich flavors and tender textures.

Tender Braised Beef Tongue with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Braised Beef Tongue with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Beef Tongue with Roasted Root Vegetables

Savor the rich, melt-in-your-mouth tenderness of braised beef tongue paired elegantly with a colorful medley of roasted root vegetables. This dish highlights the deep, beefy flavors enhanced by aromatic garlic and herbs, while its roasted vegetables add a subtle sweetness and satisfying crunch, perfectly balanced for a wholesome, nutritionally sound meal.

NUTRITION

354kcal
Protein
38g
Fat
18.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Tongue (braised)

0.5 cup Carrots, chopped

0.5 cup Parsnips, chopped

0.25 medium Yellow Onion, sliced

2 cloves Garlic, minced

0.5 tbsp Olive Oil

1 tbsp Fresh Thyme

1 Bay Leaf

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice carrots and parsnips into uniform pieces. Peel and quarter the onion and mince the garlic.

  • 3

    Toss the chopped carrots, parsnips, and onion with olive oil, garlic, fresh thyme, salt, and pepper in a mixing bowl.

  • 4

    Spread the vegetables evenly on a baking sheet. Add the bay leaf on top for subtle aromatics.

  • 5

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and lightly caramelized.

  • 6

    Meanwhile, warm the pre-cooked, braised beef tongue gently in a saucepan over low heat, adding a splash of water or broth to keep it moist if needed.

  • 7

    Once the vegetables are roasted, thinly slice the beef tongue and plate alongside or atop the roasted root vegetables.

  • 8

    Finish with an extra sprinkle of fresh thyme or a drizzle of warmed pan juices from the tongue for added flavor.

  • 9

    Serve immediately and enjoy the rich flavors and tender textures.