Beef Tongue Stew

Name: Beef Tongue Stew
Yield: 5 servings
Cuisine: American
Ingredients: 1 Beef tongue; 1 an adequate amount Aromatic vegetables; 1 can each Canned tomatoes, tinned demi-glace sauce; 1 to make a roux Flour and butter; 400 ml Red wine

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

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Ingredients

5 servings

1Beef tongue
1an adequate amount Aromatic vegetables
1 caneach Canned tomatoes, tinned demi-glace sauce
1to make a roux Flour and butter
400 mlRed wine

Saved

Steps

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.