This tender savory stew is made in two parts. First you have to cook the beef tongue. Then you slice it up and add add it to the stew ingredients resulting in a dish that is silky, savory and comforting.
I paired this delicious stew with a Gigondas Red Blend from the French Rhone Region. Welcome to Soup Saturday Swappers and the French Winophiles.......
I started Soup Saturday Swappers several years ago. We get together on the third Saturday of each month and share a soup/stew recipe based on a theme or ingredient chosen by one of our members. This month Rebekah of Making Miracles invited us to join her in making Beef Soups and Stews.
We love having new members. If you are a blogger and would like to join in the fun just leave a comment below along with a link to your blog and I will send you an invitation.
Lets take a look at what everyone brought to the table this month......
- Beef & Vegetable Stew by Sneha's Recipe
- Beef Tongue Stew by A Day in the Life on the Farm
- Chunky Beef and Vegetable Soup by Making Miracles
- Feijoada To Delight a Carnivore by Culinary Adventures with Camilla
- Ground Beef and Butternut Squash Soup by Sid's Sea Palm Cooking
- Guinness Beef Stew by Karen's Kitchen Stories
- Nikujaga - Japanese Beef Stew by Pandemonium Noshery
- One Pot Frozen Vegetable Ground Beef Stew by Faith Hope Love & Luck
- Pantry Beef Vegetable Soup by Palatable Pastime
- A Côtes du Rhône from Franck Balthazar and A Deconstructed Pairing by Crushed Grape Chronicles
- A Côtes du Rhône Tasting by Keep the Peas
- All the Colors of Côtes du Rhône with Famille Perrin by Somm's Table
- A Trio of Côtes du Rhône Pairings by Culinary Adventures with Camilla
- A Window Into The Côtes du Rhône Through Maison M. Chapoutier by Avvinare
- Back on the Rhône Again by Christy Majors
- Beef Tongue Stew with a Côtes du Rhône Gigondas by A Day in the Life on the Farm
- Côtes du Rhône and Clearwater Camping: Charcuterie in God’s Country by Our Good Life
- Côtes du Rhône: Essential French Wines by L’Occassion
- Lamb Meatballs Paired with Côtes du Rhône by Always Ravenous
- Leaning Savory with a 2016 Alain Jaume Côtes du Rhône by My Full Wine Glass
- Rhône Roam #3: Crozes-Hermitage Is Syrah, Condrieu Equals Viognier — Paired with Fish Dishes by Wine Predator
- Rhône Wine with Brisket by Cooking Chat
- Turkey Does the Côtes du Rhône by The Quirky Cork
- What the Heck is Côtes du Rhône Villages? by Wining with Mel
Beef Tongue Stew
- 1 beef tongue
- 1 carrot, scrubbed and halved
- 1 stalk celery, washed and halved
- 1 bunch scallions, washed
- 2 bay leaves
- 1 allspice berry
- Coarse Salt and Cracked black pepper, to taste
- 2 T. butter
- 1 Red onion, sliced
- 1 T. minced garlic
- 6 small roma tomatoes, diced
- 1 jalapeno pepper, stemmed, seeded and minced
- Steamed Rice for serving
- Wash the beef tongue and place into a large heavy pot. I used my dutch oven. Cover with water, approximately 8 cups, and add the vegetables, bay leaves and allspice berry to the pot. Season with coarse salt and cracked black pepper.
- Place over high heat and bring to a boil. Reduce heat to medium and allow to cook at a low boil for 2 hrs.
- Remove the tongue from the pot and place onto a cutting board to cool enough to be handled.
- Strain the broth and set aside. Discard the vegetables. Wipe out the pot and return to the stove top.
- When tongue is cool enough to handle, cut off any nodules or loose meat found at the back of the tongue and discard. Cut a slit alongside the bottom of the tongue and peel off the skin and discard. Cut the tongue into slices and then cut each slice into strips. Set aside.
- Melt butter in the dutch oven over med high heat. Add the onion and garlic. Cook and stir for about 10 minutes, until onions start to brown and caramelize. Add the tomatoes and jalapeno to the pan and cook for a few minutes longer.
- Add the beef and 6 cups of the stock. Bring to a boil, reduce to a simmer and cook for about an hour, until liquid is reduced and thickened.
- Serve over steamed rice.
Sat. Fat (grams)5.47