“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.).” - by Dasha
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 388 cal
- 19%
- Fat
- 25.8 g
- 40%
- Carbs
- 17.4 g
- 6%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 t..." See morehe veggies. My husband want s to know when I will be making this again."
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