Ingredients
Scale
- 2 pounds beef tongue
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups red wine
- 4 cups beef broth
- 1 teaspoon thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, sauté until soft.
- Stir in garlic and cook for an additional minute.
- Add the beef tongue to the pot and sear on all sides.
- Pour in the red wine and beef broth, scrape the bottom of the pot to deglaze.
- Add thyme, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 3-4 hours, until the tongue is tender.
- Remove the tongue, peel off the skin and slice before serving.
- Serve the stew hot, garnished with chopped herbs if desired.
Notes
- For best flavor, use a good quality red wine.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg