SPRING HILL RANCH'S BEEF TONGUE STEW

Spring Hill Ranch's Beef Tongue Stew image

Provided by Wiley P

Categories Beef

Time 2h15m

Number Of Ingredients 15

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2 1/2 to3 lb beef tongue
2 medium carrots, chopped
15-20 sprig(s) fresh parsley
2 medium bay leaves
15 peppercorns
1 medium white onion, peeled and quartered
FOR THE SAUCE:
1/4 c olive oil
8 clove garlic, peeled and crushed
2 medium white onions, peeled and diced (about 2 cups)
1 large green bell pepper, diced (about 1 1/2 cups)
1 can(s) (28 ounces) diced tomatoes, drained
1/4 c chopped parsley (or 2 tablespoons dried parsley flakes)
5 c beef broth or stock
we often throw 2 or 3 chopped potatoes in while making the sauce

Steps:

1. Place the beef tongue, chopped carrots, parsley, bay leaves, pepper corns and quartered onion in a 6 qt pot (or pressure cooker) with sufficient water to cover. Bring to a boil, then reduce to rolling simmer covered for 2 1/2 hours. If cooking in a pressure cooker, cook at high pressure (15 psi) for 60-75 minutes, then allow pressure to release normally.
2. Remove the tongue. Peel off the skin and trim the underside a bit. Discard the first 1/4" slice from the back. Then cut 1/4" slices crosswise to tip of tongue. You then add these slices to the prepared sauce (directions following) and simmer covered for about 45 minutes after which you continue simmering for one hour uncovered, stirring occasionally. Then serve the slices covering them with the sauce.
3. For the sauce: While the tongue is cooking, in a 6 quart saucepan sauté the garlic, onion and green pepper in oil. Add the tomatoes, and parsley. Simmer until the tomatoes are tender, about 10 minutes. Add the beef stock, cover the pot and simmer it for 1 hour. Remove the cover and simmer it for another hour to allow reduction and thickening, stirring occasionally. Add the tongue slices as described above to finish the cooking process.