Ingredients
Scale
- 2 pounds beef tongue
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups red wine
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon thyme
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; sauté until softened.
- Add the beef tongue to the pot, searing it on all sides.
- Pour in red wine and beef broth. Add bay leaves, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to low and cover. Simmer for 2-3 hours until tongue is tender.
- Remove the tongue, peel off the skin, and slice thinly.
- Reduce the sauce over high heat if needed and serve over slices of tongue.
Notes
- For a richer flavor, allow the stew to sit overnight before serving.
- Pair with crusty bread to soak up the sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg