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Red-Wine Braised Beef Tongue with Wilted Spinach and Pork-Rind Parmesan Crumble

4 servings · 5 g net carbs

5g Net carbs 37.4g Fat 23.3g Protein 466.1 kcal

5g Net carbs · 37.4g Fat · 23.3g Protein · 466.1 kcal

Red-Wine Braised Beef Tongue with Wilted Spinach and Pork-Rind Parmesan Crumble

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 30 min  ·  cook 2 hr 15 min  ·  total 2 hr 45 min  ·  difficulty hard

Slow-braised beef tongue is seared and oven-braised with red wine, beef stock, onion and capers. The tongue is peeled and sliced, then finished with a reduced pan sauce enriched with butter, lemon juice and parsley. A warm bed of wilted spinach provides a low-carb leafy base while a pork rind–parmesan crumble adds crunchy contrast. The braising liquid reduces enough to coat the back of a spoon and the pork-rind crumb stays crisp when added at the end.

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Ingredients

  • beef tongueBeef, Variety meats and by-products, tongue, raw
    120 g
  • onionOnions, Raw
    30 g
  • garlicGarlic, Raw
    8 g
  • red wineWine, Red
    60 g
  • beef stockSoup, Stock, beef, home-prepared
    160 g
  • olive oil
    30 ml
  • butterButter, Salted
    80 g
  • capersCapers, Canned
    30 g
  • bay leavesSpices, Bay leaf
    2 g
  • saltSalt, Table
    12 g
  • black pepperSpices, Pepper, black
    5 g
  • spinachSpinach, Raw
    120 g
  • lemon juiceLemon juice, Raw
    20 ml
  • parsley
    20 g
  • pork rindsSnacks, Pork skins, plain
    80 g
  • parmesan cheeseCheese, Parmesan, hard
    45 g

Equipment

  • Dutch oven
  • 12-inch skillet
  • food processor

Method

  1. Preheat the oven to 160°C (325°F).
  2. Dry and season the beef tongue with salt and black pepper. Heat olive oil and half the butter in a Dutch oven until hot and sear the tongue on all sides until well browned, then transfer it out of the pot.
  3. Add the remaining butter to the pot and sauté the onion and garlic until softened and translucent. Deglaze with the red wine, scraping up browned bits, and reduce the liquid by about half.
  4. Return the tongue to the pot, add beef stock, bay leaves and capers, bring the liquid to a gentle simmer, cover and transfer the pot to the oven. Braise in the oven at 160°C (325°F) until the tongue is very tender, about 135 minutes.
  5. Remove the pot from the oven and transfer the tongue to a board to rest until cool enough to handle; discard the bay leaves. Strain the braising liquid into a skillet and simmer it until it reduces and slightly thickens.
  6. While the sauce reduces, peel away the outer membrane from the tongue, then slice it thinly across the grain.
  7. Finish the reduced braising liquid by whisking in butter off the heat, then stir in lemon juice and chopped parsley and adjust seasoning with salt and black pepper.
  8. Wilt the spinach in a hot skillet with a bit of butter until it collapses and becomes bright; season with salt, black pepper and a splash of lemon juice.
  9. Pulse the pork rinds and parmesan cheese to a coarse crumb in a food processor, then toast the crumb briefly in a dry skillet until crisp and fragrant.
  10. Serve the sliced tongue over the wilted spinach, spoon the pan sauce over the meat, and scatter the pork-rind–parmesan crumble and a sprinkle of parsley on top.
Preheat the oven to 160°C (325°F).

Tips

Pro tip

  • Remove the outer membrane from the tongue while it is still warm; it will peel away more cleanly than when fully cold.
  • Toast the pork-rind and parmesan crumb just before serving so it keeps its crunch against the braised meat and sauce.
  • Slice the tongue against the grain for the most tender bite.

Frequently asked questions

What can I use instead of red wine for the braise?
Use additional beef stock in place of the red wine. That keeps the braising liquid savory; finish with the lemon juice and parsley to restore the bright note you lose without wine.
What can I use instead of pork rinds for the crumble?
Pulse parmesan cheese with a small handful of toasted pine nuts as an alternative. The result will be richer and a bit softer than pork-rind crumb but still provides nutty, crunchy contrast.
The tongue skin won't peel cleanly, what should I do?
Rewarm the tongue briefly in the braising liquid or a low oven to soften it, then score the membrane and lift it away with a knife and a towel; warmth loosens the connective tissue and makes peeling easier.
My pan sauce is thin, how do I thicken it without adding starch?
Simmer the strained braising liquid over medium heat until it reduces noticeably, then remove from heat and whisk in butter to give body and a glossy finish; finish with lemon juice and parsley to balance the reduction.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

5g Net carbs 8% 57% 35%
Net carbs Fat Protein
5 gNet carbs
23.3 gProtein
37.4 gFat
1.5 gFiber
466.1Calories

Electrolytes

Na2101 mgSodium
K479 mgPotassium
Mg54 mgMagnesium

Minerals

Calcium
196 mg
Iron
2.59 mg
Magnesium
54 mg
Phosphorus
179 mg
Potassium
479 mg
Zinc
1.68 mg
Copper
0.183 mg
Selenium
14.6 µg

Vitamins

Vitamin A
271 µg
Vitamin C
19.0 mg
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
0.119 mg
Riboflavin (B2)
0.324 mg
Niacin (B3)
2.33 mg
Pantothenic acid (B5)
—
Vitamin B6
0.255 mg
Folate
52 µg
Vitamin B12
1.43 µg

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

205 g per serving

5 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.