spring hill ranch's beef tongue stew

Name: Spring Hill Ranch's Beef Tongue Stew
Prep time: 45 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 1/2 to3 pound(s) 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 cup(s) olive oil; 8 clove(s) 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 cup(s) chopped parsley (or 2 tablespoons dried parsley flakes); 5 cup(s) beef broth or stock; - we often throw 2 or 3 chopped potatoes in while making the sauce

30 Pinches 1 Photo

Wiley P

Sierra Vista, AZ

Updated on Aug 21, 2014

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.

Rate

prep time 45 Min

cook time 1 Hr 30 Min

method Pressure Cooker/Instant Pot

yield 6-8 serving(s)

Ingredients

2 1/2 to3 pounds beef tongue
2 medium carrots, chopped
15-20 sprigs fresh parsley
2 medium bay leaves
15 - peppercorns
1 medium white onion, peeled and quartered
FOR THE SAUCE:
1/4 cup olive oil
8 cloves 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 (28 ounces) diced tomatoes, drained
1/4 cup chopped parsley (or 2 tablespoons dried parsley flakes)
5 cups 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

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.

Step 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.
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes