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Before you jump to Beef Tongue Stew recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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These healthier food options can be applied to other foods such as your cooking oils. Olive oil has monounsaturated fat which can help to lower bad cholesterol. Olive oil can also be good for your skin as it is a great source of vitamin E. If you currently eat plenty of fresh fruits and veggies, you may want to think about where you’re getting them and if it’s the best source. If you choose organic foods, you can avoid the problem of consuming crops that may have been sprayed with toxic pesticides. Finding a local supplier of fresh produce will give you the choice of consuming foods that still contain most of the nutrients which are usually lost when produce has been kept in storage before selling it.
All in all, it is not hard to begin to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to beef tongue stew recipe. To make beef tongue stew you need 5 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Beef Tongue Stew:
- Prepare 1 Beef tongue
- Provide 1 an adequate amount Aromatic vegetables
- Provide 1 can each Canned tomatoes, tinned demi-glace sauce
- Take 1 to make a roux Flour and butter
- Provide 400 ml 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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