TONGUE STEW
Provided by Food Network
Categories main-dish
Time 3h15m
Yield 3 to 4 servings
Number Of Ingredients 15
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.
KING RANCH BEEF STEW
I got this from a magazine while I was staying at a great little B&B in Sonoita, Arizona. It's excellent comfort food on a cold winter day.
Provided by Chilicat
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Brown meat in a large saucepan.
- Stir in beef broth, lemon juice, Worcestershire sauce, garlic, sliced onion, sugar & spices.
- Bring to a boil; reduce heat. Cover and simmer until beef is nearly tender, 1 to 1 1/4 hours.
- Stir in veggies. Bring to a boil, then simmer 30 minutes more.
- Combine flour and water in jar. Shake until smooth. Stir into stew.
- Cook and stir until slightly thickened and bubbly. Season to taste.
Nutrition Facts : Calories 156.1, Fat 4, SaturatedFat 0.7, Sodium 501.2, Carbohydrate 27, Fiber 4.2, Sugar 6.2, Protein 4.4
LENGUA (BEEF TONGUE) STEW
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 Beef Stew
Time 2h40m
Yield 6
Number Of Ingredients 10
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
RANCH STEW
My husband, our five children and I have enjoyed this easy-to-make stew for years. We especially love the dumplings. Our bachelor son even makes it for himself! - Margaret Froehling, Wood Dale, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the beans, corn and tomatoes; bring to a boil. Reduce heat. , In a small bowl, combine biscuit mix and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.
Nutrition Facts : Calories 508 calories, Fat 16g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 1069mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 9g fiber), Protein 32g protein.
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