Spring Hill Ranch's Beef Tongue Stew

Wiley P

By
@WileyP

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, quite beefy but a bit different than steaks and roasts you are probably used to. The texture is akin to liver, but more buttery.


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Rating:

Comments:

Serves:

6-8

Prep:

45 Min

Cook:

1 Hr 30 Min

Method:

Pressure Cooker

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Gluten-Free, Dairy Free
Other Tag: Heirloom
Hashtags: #stew, #beef tongue