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Before you jump to Beef Tongue Stew recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Money.
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Refrigerators and freezers use a lot of electricity, particularly if they are not running as efficiently as they should. If you can get a new one, they use about 60% less than the old ones that are more than ten years old. The correct temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F and also 0F. You can easily cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. It is reasonably easy to live green, all things considered. Mostly, all it will take is a little bit of common sense.
We hope you got benefit from reading it, now let's go back to beef tongue stew recipe. You can have beef tongue stew using 5 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Beef Tongue Stew:
- Take 1 of Beef tongue.
- Use 1 of an adequate amount Aromatic vegetables.
- Use 1 can of each Canned tomatoes, tinned demi-glace sauce.
- Take 1 of to make a roux Flour and butter.
- Get 400 ml of Red wine.
Steps to make Beef Tongue Stew:
- Thaw the frozen beef tongue naturally. If you are using a fresh one, it will be very tender when it's done..
- 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..
- Prepare the stew. Stir fry aromatic vegetables and add enough water to cover and simmer. The aromatic vegetables include carrot, celery, shallots, garlic, etc..
- 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)..
- 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..
- 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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