lengua-beef-tongue-stew

Lengua (Beef Tongue) Stew

2 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    2 h 30 m
  • Ready In

    2 h 40 m
Dasha
Recipe by  Dasha

“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.).”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. 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.
  2. 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.

Share It

Reviews (2)

Rate This Recipe
ccooley
15

ccooley

Great stew. Parents won't eat tongue, but didn't tell them and they loved it. I wasn't sure about using taco seasoning mix but it worked great. We are garlic lovers so added minced garlic in with the veggies. My husband want s to know when I will be making this again.

beanniebrn
0

beanniebrn

This recipe was great! I boiled the tongue for about 2 hours with 1/2 an onion, a few cloves of crushed garlic, peppercorns and a couple of bay leaves. It was really easy to skin it when it was warm. Once you remove the main skin, there is another layer of fatty skin underneath; you can either leave it on or take it off with a knife. In the stew recipe, I used coconut oil instead of vegetable oil, I reduced the onion and the taco seasoning just a little bit because the beef tongue was a bit under two pounds. It had a great flavor and was not over powering at all. I thought this would taste too much like taco filling, but it didn't. I will certainly be making this again!!

More Reviews

Similar Recipes

Pauline Werner's Beef Stew
(69)

Pauline Werner's Beef Stew

Delicious Beef Tongue Tacos
(54)

Delicious Beef Tongue Tacos

Jennifer's Burgundy Beef Stew
(18)

Jennifer's Burgundy Beef Stew

Lengua (Beef Tongue)
(16)

Lengua (Beef Tongue)

Northern Italian Beef Stew
(17)

Northern Italian Beef Stew

Louisiana Beef Stew
(12)

Louisiana Beef Stew

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 388 cal
  • 19%
  • Fat
  • 25.8 g
  • 40%
  • Carbs
  • 17.4 g
  • 6%
  • Protein
  • 20.1 g
  • 40%
  • Cholesterol
  • 125 mg
  • 42%
  • Sodium
  • 1455 mg
  • 58%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Delicious Beef Tongue Tacos

>

next recipe:

Slow Cooker Lengua (Beef Tongue)