Description
A rich and flavorful beef tongue stew cooked slowly with red wine and aromatic vegetables.
Ingredients
Scale
- 2 pounds beef tongue
- 2 cups red wine
- 4 cups beef broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme
- 2 bay leaves
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, add the beef tongue and cover with water. Bring to a boil and simmer for about 2 hours until tender.
- Remove the tongue and peel off the skin. Cut into slices.
- In the same pot, add the red wine and beef broth, and bring to a simmer.
- Add the chopped onion, carrots, celery, garlic, thyme, bay leaves, and the sliced tongue back into the pot.
- Simmer for an additional 1-2 hours until the sauce thickens.
- Season with salt and pepper to taste.
Notes
- Serve with crusty bread to soak up the sauce.
- Great for meal prep, flavors deepen after a day in the fridge.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg