Beef Tongue Stew with a Southern Rhone Gigondas #SoupSaturdaySwappers #Winophiles

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

It just so happens that I also belong to a wine tasting group that also gets together on the 3rd Saturday of each month to talk about different French wines.  This month we were invited to visit Cote du Rhone by Cam of Culinary Adventures with Camilla.

You don't have to do a food pairing in this group however many of us often do.  I do so more often than not.  When I ordered up this bottle of Gigondas, which I found out later is from Southern Rhone and not Northern Rhone, I immediately knew I wanted to pair it with this wonderful, comforting stew.

If you are reading this early enough, please join the group for Twitter chat today at 11 AM ET.  You can find us by following #Winophiles.  

It wasn't until I was typing up this post that I realized there is a difference between Southern and Northern Rhone and that Cote du Rhone refers to the Northern area.  Sigh.....

I am joining in anyway though because this group is amazingly understanding towards members such as myself who joined because they wanted to learn more about French wines and expand our knowledge of wines in general.

And because this pairing was soooooooo scrumptious LOL.  

Let's see what wines the others tasted for this month and will be discussing this morning......

• 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

First I want to share my tasting notes for this wine.  Even though it may be the wrong wine for this month's theme it was absolutely the right wine to pair with this month's stew.  The wine poured 

deep, dark, almost black.  On the nose was pepper and spice.  The first sip gave me strong licorice or anise flavor.  This wine is acidic and left my mouth watering.  It is smooth and silky.

I think it was the silkiness in both the stew and the wine that made it such a great pairing.  This is a strong wine and the stew, with it's hint of spiciness stood up very well to it.

Let's talk about the stew....

The first thing you do is place the beef tongue in a pot with vegetables and spices, and boil the hell out of it for a couple of hours.  

You remove the tongue, strain the broth and discard the vegetables.  Wipe the pot out with a paper towel, no need to wash it, you will be using this same pot for the stew.

Cut any nodules off of the back of the tongue and peel off the skin. You will have a gorgeous chunk of lean, tender meat.  Cut into slices and then julienne into strips.

Now it is time to create the stew by sauteeing the vegetables in butter.  Once tender, add the broth and the beef.  Let simmer until reduced and thickened.  This will take about an hour during which time you can prepare the rice.

My grandmother had a farm and I was lucky to spend a lot of time with her when I was young.  She was cooking Nose to Tail way before it became a trend.  I have shared other Nose to Tail recipes that were taught to me by this lovely woman who helped me develop into the person I am today.  Stop by and take a look at my recipes for Pickled Pork Tongue, and Lengua Tacos.

Entrees, Beef, Stew,

Entrees, Beef

American

Yield: 4 servings

Author: Wendy Klik

Print

Beef Tongue Stew

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.

Prep time: 20 MinCook time: 3 H & 15 MTotal time: 3 H & 35 M

Ingredients:

• 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

Instructions:

1. 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.
2. Place over high heat and bring to a boil.  Reduce heat to medium and allow to cook at a low boil for 2 hrs.
3. Remove the tongue from the pot and place onto a cutting board to cool enough to be handled.
4. Strain the broth and set aside.  Discard the vegetables.  Wipe out the pot and return to the stove top.
5. 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.
6. 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.
7. 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.  
8. Serve over steamed rice.

Calories

203.95

Fat (grams)

10.97

Sat. Fat (grams)

5.47

Carbs (grams)

20.42

Fiber (grams)

2.66

Net carbs

17.77

Sugar (grams)

4.39

Protein (grams)

6.85

Sodium (milligrams)

226.87

Cholesterol (grams)

43.31

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