Beef Tongue Stew

Beef tongue is a delicacy that is enjoyed by many cultures around the world. Although it may seem intimidating to cook, beef tongue is actually a versatile and flavorful cut of meat that can be used in a variety of dishes. In this recipe, we'll show you how to slow-cook beef tongue in a homemade broth made from oxtails, resulting in a rich and satisfying stew that's perfect for a cold winter's day.

Beef tongue is a popular dish in Japan, known as "gyutan". It is typically grilled or pan-fried and served with a variety of condiments. Here are a few examples of how the beef tongue is commonly prepared and served in Japan: 焼肉: Yakiniku is a Japanese-style barbecue where diners cook their own meat at the table. Thinly sliced beef tongue is a popular option for yakiniku, and it is typically grilled over a charcoal or gas flame and served with a dipping sauce made from soy sauce, sesame oil, and other seasonings.

I enjoyed grilling beef tongue at the bottom of the fatty part for the appetizer!

Ingredients:

1 beef tongue (about 3-4 lbs)

2 lbs oxtails

1 onion, chopped

4 carrots, chopped

2 celery stalks, chopped

4 garlic cloves, minced

1 tablespoon tomato paste

1 tablespoon dried thyme

1 bay leaf

Salt and pepper to taste

Water

Instructions:

First, prepare the oxtail broth by placing the oxtails and vegetables in a large oven pan and baking them at 450F for 30 mins. in the meantime, Rinse the beef tongue under cold water and place it in a large pot to drain blood.
Put beef tongue, oxtail, and roasted vegetable in a large pot. Bring the water to a boil, then reduce the heat to a simmer and let it cook for about 2-3 hours, skimming off any foam that rises to the surface.
Remove the beef tongue from the pot and let it cool for a few minutes. Then, using a sharp knife, peel off the skin and trim any excess fat or gristle. Then, slice the beef tongue into serving sizes.
Put a little bit of honey over the surface of the beef tongue and caramelize them.
Once the oxtail broth has finished cooking, strain it and set it aside. In a large pot or Dutch oven, heat some oil over medium-high heat and sauté the onion, carrots, celery, and garlic until they are softened.
Add the tomato paste and dried thyme to the pot and stir to combine. Then add the oxtail broth and bay leaf, and bring it to a boil.
Once the broth is boiling, add the beef tongue to the pot and reduce the heat to a simmer. Cover the pot and let it cook for 2-3 hours or until the beef tongue is tender(it is already tender, but I went beyond).
Once the beef tongue is cooked, remove it from the pot and let it cool for a few minutes.
Return the beef tongue to the pot and let it simmer for a few more minutes to allow the flavors to meld together. Put a tablespoon of butter for consistency and texture. Add salt and pepper to taste.
Serve the beef tongue stew hot, garnished with fresh herbs or potatoes.

Slow-cooking beef tongue in homemade oxtail broth results in a flavorful and hearty stew that's perfect for a winter's day. The beef tongue becomes incredibly tender and absorbs the rich flavor of the broth, while the vegetables add a delicious sweetness and texture to the dish. This beef tongue stew is a great way to try out a new cut of meat and impress your friends and family with your culinary skills!

This Bistro-style dish is slow-cooked to perfection and full of flavor. The beef tongue can be served with a variety of sides. Trying a new dish is always exciting, and this beef tongue was no exception! It was tender, juicy, and full of flavor. Delicious!