Beef Tongue Stew.
Hey everyone, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, beef tongue stew. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
Beef Tongue Stew is one of the most well liked of current trending meals in the world. It's easy, it's fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Beef Tongue Stew is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have beef tongue stew using 5 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Beef Tongue Stew:
- {Take of Beef tongue.
- {Take of an adequate amount Aromatic vegetables.
- {Take of each Canned tomatoes, tinned demi-glace sauce.
- {Take of to make a roux Flour and butter.
- {Get of Red wine.
Steps to make Beef Tongue Stew:
- Thaw the frozen beef tongue naturally. If you are using a fresh one, it will be very tender when it's done..
- 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..
- Prepare the stew. Stir fry aromatic vegetables and add enough water to cover and simmer. The aromatic vegetables include carrot, celery, shallots, garlic, etc..
- 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)..
- 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..
- 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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