Ingredients
Scale
- 2 pounds beef tongue
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 cups red wine
- 4 cups beef broth
- 1 bay leaf
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the diced carrots and cook for another 5 minutes.
- Stir in the minced garlic, thyme, and rosemary, and cook until fragrant.
- Add the beef tongue, red wine, beef broth, and bay leaf. Bring to a boil.
- Reduce heat and let simmer for 2-3 hours, or until the beef tongue is tender.
- Remove the beef tongue, let it cool slightly, then peel off the skin and slice thinly.
- Return the sliced beef tongue to the pot and simmer for an additional 30 minutes.
- Season with salt and pepper before serving.
Notes
- Serve with crusty bread or over mashed potatoes for a complete meal.
- Can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: stewing
- Cuisine: American
- Diet: meat-based
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg