Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, beef tongue stew. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Beef Tongue Stew is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Beef Tongue Stew is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook beef tongue stew using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Beef Tongue Stew:

1. Get 1 Beef tongue
2. Get 1 an adequate amount Aromatic vegetables
3. Make ready 1 can each Canned tomatoes, tinned demi-glace sauce
4. Prepare 1 to make a roux Flour and butter
5. Get 400 ml Red wine

Instructions to make Beef Tongue Stew:

1. Thaw the frozen beef tongue naturally. If you are using a fresh one, it will be very tender when it's done.
2. Parboil the tongue with vegetables. Then let it cool naturally in water used for cooking. When it has cooled, peel the skin and cut into your desired thickness.
3. Prepare the stew. Stir fry aromatic vegetables and add enough water to cover and simmer. The aromatic vegetables include carrot, celery, shallots, garlic, etc.
4. While you are simmering the stew, add mashed canned tomatoes. Simmer until it has reduced by half. Boil down 2 cups of red wine before you add it to the stew. Add the wine and strain. Then add the canned demi-glace sauce (optional).
5. Saute flour in butter slowly until it has turned dark brown. Add water used for cooking the tongue to make a roux. It should look like this as shown in the photo. Dissolve the roux into the stew (Step 4). Season with Worcestershire sauce, ketchup, salt, pepper and sugar.
6. Put the cooked tongue into the stew. If you used a frozen tongue, it will be very tender if you leave it to stand overnight. Serve with sautéed spinach or pasta.

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