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Real Recipes From Real Home Cooks ®

spring hill ranch's beef tongue stew

WileyP avatar
Recipe by
Wiley P
@WileyP
Sierra Vista, AZ

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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yield 6 -8
prep time 45 Min
cook time 1 Hr 30 Min
method Pressure Cooker/Instant Pot

Ingredients For spring hill ranch's beef tongue stew

  • 2 1/2 to3 lb
    beef tongue
  • 2 md
    carrots, chopped
  • 15-20 sprig
    fresh parsley
  • 2 md
    bay leaves
  • 15
    peppercorns
  • 1 md
    white onion, peeled and quartered
  • FOR THE SAUCE:
  • 1/4 c
    olive oil
  • 8 clove
    garlic, peeled and crushed
  • 2 md
    white onions, peeled and diced (about 2 cups)
  • 1 lg
    green bell pepper, diced (about 1 1/2 cups)
  • 1 can
    (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

How To Make spring hill ranch's beef tongue stew

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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