Description
A rich and hearty beef tongue stew cooked slowly in a flavorful red wine reduction.
Ingredients
Scale
- 1 beef tongue
- 4 cups beef broth
- 2 cups red wine
- 2 onions, chopped
- 3 carrots, sliced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon bay leaf
- Salt and pepper to taste
Instructions
- Rinse the beef tongue and place it in a large pot.
- Add beef broth, red wine, onions, carrots, celery, garlic, tomato paste, thyme, bay leaf, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and cover.
- Simmer for 3-4 hours until the tongue is tender.
- Remove the tongue, let it cool slightly, then peel off the skin.
- Slice the tongue and return it to the pot.
- Cook uncovered for an additional 30 minutes for the sauce to thicken.
Notes
- Serve the stew with crusty bread to soak up the sauce.
- This dish pairs well with a glass of the same red wine used in cooking.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg