TONGUE STEW
Provided by Food Network
Categories main-dish
Time 3h15m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Place the tongue in a medium saucepan and add water - add enough to cover. Add the white onion, carrot, celery, bay leaves, clove, salt and black peppercorns. Bring to a boil, reduce to a simmer and cook, uncovered, 1 1/2 to 2 hours, until tender. Transfer the tongue to a cutting board, cover with a damp towel and set aside to cool. Strain and reserve the stock.
- Peel and discard the tongue's skin. Cut the meat into 3 x 1/2-inch julienne strips.
- Melt the butter in a large saucepan over medium-high heat. Saute the red onion until well browned, about 10 minutes. Stir in the garlic and saute an additional 2 minutes. Add the tomatoes and jalapenos and saute 2 minutes longer. Then add the tongue and reserved stock. Simmer 8 minutes. Sprinkle in the oregano, and remove from the heat. Serve over white rice.
SPRING HILL RANCH'S BEEF TONGUE APPETIZERS
If you are not familiar with beef tongue, do not despair - The flavor is marvelous, even though the handling and mind-set take just a little getting used to!. With this appetizer, succulent beef tongue slices are wrapped around or folded over a mixture of butter, Roquefort cheese and a touch of horseradish. This recipe is an...
Provided by Wiley P
Categories Meat Appetizers
Time 30m
Number Of Ingredients 5
Steps:
- 1. In a small mixing bowl, combine the butter, Roquefort cheese and horseradish, mashing and mixing it thoroughly with a fork.
- 2. Lay out your strips of tongue out on a flat surface. Place a thin layer of the butter mixture onto each slice of tongue. Place a small bit of parsley or dill on each side. Roll or fold over the tongue so that the bits of the parsley or dill are showing at the ends. Secure them with toothpicks. Cover and refrigerate the appetizers until you are ready to serve them.
SPRING HILL RANCH'S SLOW COOKER BEEF STEW
This is what slow cookers were invented for - Cooking stuff low and slow and long. And this is the very basic in beef stews for the slow cooker. Really delicious as it is written, from here you can develop a world class stew. Add an assortment of spices, your favorite red wine, different vegetables. This will give you the...
Provided by Wiley P
Categories Roasts
Time 8h30m
Number Of Ingredients 14
Steps:
- 1. In a heavy skillet over medium-high heat, heat 1 Tablespoon of the oil. In batches, sear the beef pieces well, turning to sear most of the sides of each chunk. Season each batch with a pinch of kosher salt and a few grinds of black pepper as they sear. Remove the browned pieces to your slow cooker and repeat the process with more oil and more beef pieces until all the beef is browned. Note 1: Arm roast and chuck roast are nicely marbled and very flavorful - I highly recommend either in this stew. Note 2: Don't put more than about a quarter of the meat in the pan at one time. Crowding the meat pieces together will cause the meat to "steam" and release much of its moisture. That will dry the meat and reduce its ability to really brown nicely and it will not leave nice burned flavor-chunks ("fond") on the bottom of the pan. Note 3: You don't need to cook the beef pieces through, but just brown the outside. They will finish cooking in the crock pot.
- 2. In the same pan, and using a little more oil if needed, cook the onions until they are beginning to soften, about 4 minutes. Season them with a little salt and pepper. Add the garlic and stir until it is fragrant, about 30 seconds. Move the cooked onion/garlic mixture to the slow cooker.
- 3. Once the meat and onion/garlic mixture are in the slow cooker, sprinkle on the flour and chili powder. Stir it all around to coat everything.
- 4. Add the potatoes, carrots, the tomatoes with their juice and the water. Put the lid on and cook on "low" setting for about 7 hours. If you are going to use the corn and/or peas, put them in and cook for an additional 1 hour. Note: If the sauce has not thickened, turn the heat up to high and bring the pot to a boil. Stir. The sauce does need to boil in order for the flour you added make the sauce thicken. If it still is not thick enough for your taste, stir 1 tablespoon of cornstarch with a couple tablespoons of cold water, then slowly stir it into your boiling pot.
SPRING HILL RANCH'S BEEF TONGUE STEW
This recipe is for a Basque tongue stew. It is a wonderful traditional beef stew which I learned to cook while living in northeastern Nevada. If you've never used beef tongue as an ingredient before, handling it takes a little getting used to. You simply have to forge onward and get over it! LOL! The flavor is similar to goat,...
Provided by Wiley P
Categories Beef
Time 2h15m
Number Of Ingredients 15
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.
SPRING HILL RANCH'S BRAISED BEEF STEW
This is Sis' favorite beef stew here at the ranch, and to be honest, it's mine, too. If you wish, add chopped potatoes during the last 30 minutes of braising or peas, carrots, and/or green beans the last 15 minutes. Serve in a bowl or over noodles, rice or cheese grits. Then get ready for the compliments!
Provided by Wiley P
Categories Roasts
Time 2h30m
Number Of Ingredients 14
Steps:
- 1. Adjust an oven rack to the lower-middle position and preheat the oven to 325°.
- 2. In a large Dutch oven over medium heat, cook the bacon until it is crispy and all the fat is rendered. Remove the bacon and set it aside. Drain off all but 2 Tablespoons of the drippings.
- 3. Meanwhile, cut the chuck tender roast into 3/4"-to-1" cubes. Toss the cubes with the 1 teaspoon of salt, 1/2 teaspoon of pepper and the flour. Set them aside.
- 4. Add the olive oil to the remaining bacon drippings and raise the heat to high. In batches, brown the beef cubes on all sides, 60-90 seconds per side. Remove the browned cubes and set them aside.
- 5. Lower the heat to medium. Add the carrots, scallions and onions to the pan and cook them for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of fond. Add the broth, 1 teaspoon kosher salt and 1/2 teaspoon of black pepper and bring the pot to a boil. Add the browned beef cubes and any juices back to the pot; they should be almost completely submerged. Finally, add the cooked bacon, thyme and rosemary sprigs (whole) to the liquid.
- 6. Put on a lid and transfer the pot to the oven. Cook until the beef cubes are fork-tender, about 1-1/2 to 2 hours. Remove the pan from the oven. If the sauce has not thickened enough, stir in a slurry of 2 Tablespoons of cornstarch and 4 Tablespoons of cold water, then bring the pot back to a boil for about 2 minutes, stirring often. Allow the completed stew to sit for at least 20 minutes with the lid on before serving.
- 7. For each serving, arrange a couple scoops of stew over a bed of noodles, rice or cheese grits.
SPRING HILL RANCH'S SOUTHWESTERN BEEF MARINADE 1
This is a wonderful chicana-style marinade that adds great southwestern flavor to steaks, stew meat, brisket, flank steaks or beef ribs. Coat the meat with the marinade and refrigerate it for at least a couple hours - overnight is fine. This recipe makes plenty to marinate 4 or 6 steaks, 3 or 4 pounds of stew-cut beef, or a good...
Provided by Wiley P
Categories Other Sauces
Time 10m
Number Of Ingredients 8
Steps:
- 1. In a small mixing bowl, whisk together the soy sauce, garlic, brown sugar, tomato paste, chili powder, cumin and ground cayenne. While whisking vigorously, drizzle in the oil. Store and marinate in the refrigerator.
THE BEST BEEF STEW
Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
LENGUA (BEEF TONGUE) STEW
Beef tongue is combined with veggies and slowly simmered in tomato sauce and spice. Serve over rice or any other whole grain (buckwheat, quinoa, bulgur, etc.).
Provided by Dasha
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 10
Steps:
- Place the beef tongue into a tight-fitting pot and cover with water by 1 inch. Add the salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours. Strain and reserve the cooking liquid. Remove and discard the skin from the tongue. Shred the meat using two forks; set aside.
- Heat the vegetable oil in a large pot over medium-high heat. Stir in the onion, leek, celery, and carrots. Cook and stir until the vegetables soften, about 5 minutes. Stir in the tomato paste until no lumps remain and cook for 1 minute more. Add the shredded meat to the pot along with the reserved broth and taco seasoning. Bring to a boil; reduce heat to medium-low and simmer until the vegetables are tender, 20 to 30 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.4 g, Cholesterol 124.5 mg, Fat 25.8 g, Fiber 2.5 g, Protein 20.1 g, SaturatedFat 8.4 g, Sodium 1390.5 mg, Sugar 7.6 g
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