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! The flavor is similar to goat.
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! The flavor is similar to goat.
- for the sauce:
- 15 peppercorns
- 1/4 c olive oil
- 2 medium carrots chopped
- 2 1/2 lb beef tongue
- 15-20 sprig(s) fresh parsley
- 2 medium bay leaves
- 1 medium white onion peeled and quartered
- 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 f
- 5 c beef broth or stock
- we often throw 2 or 3 chopped potatoes in while m
- Carbohydrate 18.2439019540351 g
- Cholesterol 164.427234125 mg
- Fat 33.3558513320931 g
- Fiber 2.33759249777782 g
- Protein 31.9598370309837 g
- Saturated Fat 13.8326846015863 g
- Serving Size 1 1 -8 (501g)
- Sodium 800.836049482827 mg
- Sugar 15.9063094562573 g
- Trans Fat 1.94667368270608 g
- Calories 506 calories
Step-by-step
- Place the beef tongue, chopped carrots, parsley, bay leaves, peppercorns, 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.
- 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 the tip of the 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.
- 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.
A Basque Beef Tongue Stew Adventure: From Nevada Ranch to Your Table
The aroma of simmering beef tongue stew, a fragrant blend of herbs and spices, fills the air. It’s a comforting, deeply satisfying dish, a taste of the Basque Country I stumbled upon during my time in northeastern Nevada. Living in a small town near Spring Hill Ranch, I was surrounded by incredible culinary traditions, and this beef tongue stew quickly became a favorite. It might seem unusual at first, but trust me, the unique flavor and rich texture are worth exploring.
Initially, the thought of preparing beef tongue felt daunting. The unfamiliar ingredient, the preparation process – it all seemed a little overwhelming. But with a little courage and a lot of curiosity, I dove in. And let me tell you, it’s one of those dishes that becomes a treasured family recipe. I’ve watched generations of families in rural Nevada gather around a pot of this stew. It transcends the ordinary; it’s a celebration of food, of heritage, and of shared moments. Its hearty nature lends itself to family-style dinners and cozy gatherings.
The initial steps might require a little patience. Cleaning the tongue is part of the process. But once you get past that initial hurdle, it’s a relatively straightforward recipe. The flavors are so robust and well-rounded, you'll hardly notice the extra effort. The slow simmering allows the beef tongue to become incredibly tender, almost melting in your mouth. The sauce, a rich tapestry of sautéed vegetables and fragrant herbs, complements the tongue beautifully. I often add potatoes in the stew for extra substance and comfort.
What truly makes this dish memorable is the unique taste. The texture is so different from other beef cuts – tender and succulent. This hearty stew is a dish for all seasons. On a cold winter evening, it’s pure comfort. During a summer gathering, it brings a warmth that transcends the season. The dish is perfect for feeding a crowd, and its deliciousness only improves with time, making it ideal for making ahead of time. My friends who have tasted this stew have all become hooked. The rich savory flavors leave a lasting impression, a true culinary adventure.
So, are you ready to embark on this culinary journey? Don't let the unfamiliar ingredient intimidate you. With a little bit of bravery and a willingness to explore new tastes, you'll find yourself rewarded with a truly unforgettable dish. This isn't just a recipe; it's a story, a tradition, and a taste of a unique part of the world – all brought to your kitchen. It's a recipe that evokes memories of laughter around a warm table, and stories shared under starry Nevada skies. Try it, and create your own memories with this extraordinary beef tongue stew.
Remember, cooking is a journey, a process of discovery. Don’t be afraid to experiment, to adjust the recipe to your liking, to add your own personal touch. That's what makes home cooking so special. Let your kitchen be a place of creativity and enjoyment. And who knows, this beef tongue stew might just become your new favorite family heirloom. Happy cooking!
