Best 3 Tongue Stew Recipes

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Welcome to the ultimate guide to cooking a mouthwatering tongue stew! This versatile dish, made from beef or pork tongue, offers a unique and savory flavor that will tantalize your taste buds. Whether you're a seasoned chef looking to expand your culinary horizons or a home cook seeking a new family favorite, this article will provide you with everything you need to know to craft the perfect tongue stew. From selecting the best ingredients to mastering the cooking techniques, we'll guide you through the process step-by-step, ensuring a delicious and satisfying result. So, put on your apron, gather your ingredients, and let's embark on a culinary journey to create an unforgettable tongue stew experience!

Check out the recipes below so you can choose the best recipe for yourself!

LENGUA (BEEF TONGUE) STEW



Lengua (Beef Tongue) Stew image

Beef tongue is combined with veggies and slowly simmered in tomato sauce and spice. Serve over rice or any other whole grain (buckwheat, quinoa, bulgur, etc.).

Provided by Dasha

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h40m

Yield 6

Number Of Ingredients 10

1 (2 pound) beef tongue
1 teaspoon salt
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 small leek, thinly sliced
2 stalks celery, thinly sliced
2 large carrots, shredded
1 (6 ounce) can tomato paste
2 (1 ounce) packets taco seasoning mix (such as Goya®)
salt and black pepper to taste

Steps:

  • Place the beef tongue into a tight-fitting pot and cover with water by 1 inch. Add the salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours. Strain and reserve the cooking liquid. Remove and discard the skin from the tongue. Shred the meat using two forks; set aside.
  • Heat the vegetable oil in a large pot over medium-high heat. Stir in the onion, leek, celery, and carrots. Cook and stir until the vegetables soften, about 5 minutes. Stir in the tomato paste until no lumps remain and cook for 1 minute more. Add the shredded meat to the pot along with the reserved broth and taco seasoning. Bring to a boil; reduce heat to medium-low and simmer until the vegetables are tender, 20 to 30 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.4 g, Cholesterol 124.5 mg, Fat 25.8 g, Fiber 2.5 g, Protein 20.1 g, SaturatedFat 8.4 g, Sodium 1390.5 mg, Sugar 7.6 g

SPRING HILL RANCH'S BEEF TONGUE STEW



Spring Hill Ranch's Beef Tongue Stew image

This recipe is for a Basque tongue stew. It is a wonderful traditional beef stew which I learned to cook while living in northeastern Nevada. If you've never used beef tongue as an ingredient before, handling it takes a little getting used to. You simply have to forge onward and get over it! LOL! The flavor is similar to goat,...

Provided by Wiley P

Categories     Beef

Time 2h15m

Number Of Ingredients 15

2 1/2 to3 lb beef tongue
2 medium carrots, chopped
15-20 sprig(s) fresh parsley
2 medium bay leaves
15 peppercorns
1 medium white onion, peeled and quartered
FOR THE SAUCE:
1/4 c olive oil
8 clove garlic, peeled and crushed
2 medium white onions, peeled and diced (about 2 cups)
1 large green bell pepper, diced (about 1 1/2 cups)
1 can(s) (28 ounces) diced tomatoes, drained
1/4 c chopped parsley (or 2 tablespoons dried parsley flakes)
5 c beef broth or stock
we often throw 2 or 3 chopped potatoes in while making the sauce

Steps:

  • 1. Place the beef tongue, chopped carrots, parsley, bay leaves, pepper corns and quartered onion in a 6 qt pot (or pressure cooker) with sufficient water to cover. Bring to a boil, then reduce to rolling simmer covered for 2 1/2 hours. If cooking in a pressure cooker, cook at high pressure (15 psi) for 60-75 minutes, then allow pressure to release normally.
  • 2. Remove the tongue. Peel off the skin and trim the underside a bit. Discard the first 1/4" slice from the back. Then cut 1/4" slices crosswise to tip of tongue. You then add these slices to the prepared sauce (directions following) and simmer covered for about 45 minutes after which you continue simmering for one hour uncovered, stirring occasionally. Then serve the slices covering them with the sauce.
  • 3. For the sauce: While the tongue is cooking, in a 6 quart saucepan sauté the garlic, onion and green pepper in oil. Add the tomatoes, and parsley. Simmer until the tomatoes are tender, about 10 minutes. Add the beef stock, cover the pot and simmer it for 1 hour. Remove the cover and simmer it for another hour to allow reduction and thickening, stirring occasionally. Add the tongue slices as described above to finish the cooking process.

TONGUE STEW



Tongue Stew image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 3 to 4 servings

Number Of Ingredients 15

1 pound veal tongue
3 quarts water
1 small white onion, quartered
1 carrot, peeled and cut into 4 pieces
1 celery rib, cut into 4 pieces
4 bay leaves
1 whole clove
1 1/2 teaspoons salt
2 teaspoons black peppercorns
2 tablespoons unsalted butter
1 medium red onion, diced
6 garlic cloves, minced
2 medium or 5 Roma tomatoes, cored, seeded and diced
2 jalapeno chiles, stemmed, seeded if desired and diced
1/2 bunch oregano, leaves only, chopped

Steps:

  • Place the tongue in a medium saucepan and add water - add enough to cover. Add the white onion, carrot, celery, bay leaves, clove, salt and black peppercorns. Bring to a boil, reduce to a simmer and cook, uncovered, 1 1/2 to 2 hours, until tender. Transfer the tongue to a cutting board, cover with a damp towel and set aside to cool. Strain and reserve the stock.
  • Peel and discard the tongue's skin. Cut the meat into 3 x 1/2-inch julienne strips.
  • Melt the butter in a large saucepan over medium-high heat. Saute the red onion until well browned, about 10 minutes. Stir in the garlic and saute an additional 2 minutes. Add the tomatoes and jalapenos and saute 2 minutes longer. Then add the tongue and reserved stock. Simmer 8 minutes. Sprinkle in the oregano, and remove from the heat. Serve over white rice.

Tips:

  • Choose the right tongue: Look for a beef tongue that is firm and moist, with no signs of spoilage. You can also use pork or lamb tongue, but beef tongue is the most common.
  • Prepare the tongue: Soak the tongue in cold water for at least 30 minutes to remove any impurities. Then, trim off any excess fat or tissue.
  • Cook the tongue: There are several ways to cook tongue, but the most common is to boil it. Place the tongue in a large pot of cold water and bring to a boil. Reduce heat to low and simmer for 2-3 hours, or until the tongue is tender.
  • Peel the tongue: Once the tongue is cooked, remove it from the pot and let it cool slightly. Then, use a sharp knife to peel off the outer layer of skin.
  • Slice the tongue: Slice the tongue into thin strips or cubes. You can then use the tongue in a variety of dishes, such as stews, soups, and salads.

Conclusion:

Tongue stew is a delicious and hearty dish that is perfect for a cold winter day. It is also a relatively inexpensive meal to make, and it is a great way to use up any leftover tongue. There are many different ways to make tongue stew, so you can experiment until you find a recipe that you like. Be sure to follow the tips above to ensure that your tongue stew turns out perfect.

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