Step-by-Step Guide to Make Any-night-of-the-week Beef Tongue Stew

Hello everybody, it's Brad, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Simple Way to Make Any-night-of-the-week Beef Tongue Stew. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Beef Tongue Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef Tongue Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beef Tongue Stew is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can have Beef Tongue Stew using 5 ingredients and 6 steps. Here is how you can achieve it.

This has been my favorite dish since I was little.
I still can't replicate my mother's version.

Be patient when you are cooking a simmered dish. Check the stew from time to time, otherwise sit back and wait until it's done. Recipe by Satorun

Ingredients and spices that need to be Get to make Beef Tongue Stew:

1. 1 Beef tongue
2. 1 an adequate amount Aromatic vegetables
3. 1 can each Canned tomatoes, tinned demi-glace sauce
4. 1 to make a roux Flour and butter
5. 400 ml Red wine

Instructions to make Beef Tongue Stew

1. Thaw the frozen beef tongue naturally. If you are using a fresh one, it will be very tender when it's done.
2. Parboil the tongue with vegetables. Then let it cool naturally in water used for cooking. When it has cooled, peel the skin and cut into your desired thickness.
3. Prepare the stew. Stir fry aromatic vegetables and add enough water to cover and simmer. The aromatic vegetables include carrot, celery, shallots, garlic, etc.
4. While you are simmering the stew, add mashed canned tomatoes. Simmer until it has reduced by half. Boil down 2 cups of red wine before you add it to the stew. Add the wine and strain. Then add the canned demi-glace sauce (optional).
5. Saute flour in butter slowly until it has turned dark brown. Add water used for cooking the tongue to make a roux. It should look like this as shown in the photo. Dissolve the roux into the stew (Step 4). Season with Worcestershire sauce, ketchup, salt, pepper and sugar.
6. Put the cooked tongue into the stew. If you used a frozen tongue, it will be very tender if you leave it to stand overnight. Serve with sautéed spinach or pasta.

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