Beef Tongue Stew
This has been my favorite dish since I was little.
I still can't replicate my mother's version.
Be patient when you are cooking a simmered dish. Check the stew from time to time, otherwise sit back and wait until it's done. Recipe by Satorun
Beef Tongue Stew
This has been my favorite dish since I was little.
I still can't replicate my mother's version.
Be patient when you are cooking a simmered dish. Check the stew from time to time, otherwise sit back and wait until it's done. Recipe by Satorun
Cooking Instructions
- 1
Thaw the frozen beef tongue naturally. If you are using a fresh one, it will be very tender when it's done.
- 2
Parboil the tongue with vegetables. Then let it cool naturally in water used for cooking. When it has cooled, peel the skin and cut into your desired thickness.
- 3
Prepare the stew. Stir fry aromatic vegetables and add enough water to cover and simmer. The aromatic vegetables include carrot, celery, shallots, garlic, etc.
- 4
While you are simmering the stew, add mashed canned tomatoes. Simmer until it has reduced by half. Boil down 2 cups of red wine before you add it to the stew. Add the wine and strain. Then add the canned demi-glace sauce (optional).
- 5
Saute flour in butter slowly until it has turned dark brown. Add water used for cooking the tongue to make a roux. It should look like this as shown in the photo. Dissolve the roux into the stew (Step 4). Season with Worcestershire sauce, ketchup, salt, pepper and sugar.
- 6
Put the cooked tongue into the stew. If you used a frozen tongue, it will be very tender if you leave it to stand overnight. Serve with sautéed spinach or pasta.
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