BEEF TONGUE STEW
Steps:
- In a medium saucepan,heat the oil and sauté onion and garlic until lightly browned. Add the tongue and continue to sauté until brown. Season with salt and pepper to taste.
- Add all the other ingredients, except for 2 tablespoons of Madeira, and stir well. Cover and turn heat down to low. Simmer for one hour, stirring occasionally, then taste the tongue for desired doneness and continue cooking. The longer this stew simmers,the better it will taste - about three hours is best. Just before serving,reheat, adjust seasonings, and add the remaining Madeira.
- To prepare the vegetables, boil or steam them and season to taste. If desired, just before serving, lightly sauté them in a little butter.
- To serve, arrange separate mounds of vegetables on one side of a deep plate. Pile the stew (sauce to be served separately) on the other side of the plate and top with a little sauce. Sprinkle with minced parsley and serve immediately.
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 Soups, Stews and Chili Recipes Stews Beef
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
SLOW COOKER LENGUA (BEEF TONGUE)
Don't let the cut of meat scare you it is a very tender tasty meat. You will be pleasantly surprised. Find the meat at any Mexican market, ask the butcher. Serve this in tacos with chopped onion, tomato, cilantro, and wedges of lime.
Provided by liz
Categories World Cuisine Recipes Latin American Mexican
Time 8h15m
Yield 6
Number Of Ingredients 7
Steps:
- Place beef tongue, onion, garlic, and bay leaf in the crock of a slow cooker; generously season with salt. Pour in enough water to cover beef mixture.
- Cook on Low for 8 hours.
- Transfer beef tongue to a work surface and cool slightly. Peel outer layer of skin from beef tongue and remove rough end. Chop the meat into bite-size pieces.
- Heat butter in a skillet over medium heat; cook and stir beef tongue meat until tender, 5 to 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 492.2 calories, Carbohydrate 1.2 g, Cholesterol 223.5 mg, Fat 38.8 g, Fiber 0.2 g, Protein 32.1 g, SaturatedFat 14.7 g, Sodium 122.9 mg, Sugar 0.4 g
SPRING HILL RANCH'S BEEF TONGUE STEW
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
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.
ZABAAN (PERSIAN/IRANIAN BEEF & SHEEP TONGUE STEW)
Make and share this Zabaan (Persian/Iranian Beef & Sheep Tongue Stew) recipe from Food.com.
Provided by daan6822
Categories Breakfast
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Tongue is very tasty but takes a long time to cook.
- Wash the tongue(s) carefully.
- Add hot water and bring to a boil.
- Remove the foam that accumulates on top.
- Peel garlic cloves and onions, then slice them thinly.
- Wash herbs and chop them finely.
- Add garlic, onions, and herbs to tongue and cook over low heat for 4-5 hours, adding more hot water during cooking if necessary.
- Salt and black pepper should be added near the end of cooking.
- When tongue is cooked, there should be about one cup of water left.
- Remove tongue and peel the skin while still warm.
- Allow to cool, then cut into thin slices using a sharp knife.
- Wash and slice mushrooms, then fry in butter for a few minutes.
- Add tomato paste and tongue-juice and bring to a boil, then cook over medium heat for a few minutes.
- Serve tongue with mushrooms and some fresh parsley.
- If desired, pooreh-yeh Seeb-Zamini or Polow can also be served with tongue.
Nutrition Facts : Calories 232.5, Fat 20.9, SaturatedFat 12.9, Cholesterol 53.4, Sodium 208.4, Carbohydrate 10.1, Fiber 3.1, Sugar 3.6, Protein 4.9
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- Scrub the tongue thoroughly with water. Place it in a pot, add water to cover the tongue and add the quartered onion. Bring it to a boil over high heat, then lower the heat to medium and boil for approximately three hours or until the tongue is no longer pink. In general, boil for 50 minutes per pound of tongue.
- Remove the tongue from the pot and allow it to cool until you can handle it without burning yourself. Do not allow too much cooling before peeling the tongue. It needs to be very warm, but not hot. Slit the area on the taste bud side of the tongue with a sharp knife. Peel off both sides of the beef tongue. If you find any small bones, gristle and blood vessels, discard. Once skinned and cleaned, slice the tongue in 1/2-inch slices, diagonally against the grain.
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- Add the tomato paste and mix thoroughly until it incorporates, and then the chopped capers, salt and pepper. Stir well. Add the sliced tongue and cover it with the sauce. Lower the heat to a simmer, and cook for 30 minutes. Remove from heat and serve hot.
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