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A recipe for beef tongue stew. A distinctively delicious delicacy for foodies. You can cook it in many different ways but this time, we are going to make it stewed.
Ingredients for beef tongue stew
- 1 beef tongue
- 1 ½ kg of white pearl onions for stew
- 1 onion, finely chopped
- 1 cup of olive oil
- 3 tbsp of tomato paste
- 4 cloves of garlic
- 6 whole allspice seeds
- 1 glass of red wine
- 1 cinnamon stick
- 2 bay leaves
- 1 shot of vinegar
Wash and clean out the beef tongue and place into a pot with plenty of water and let it cook well for approx. 1 ½ hour.
Once the tongue is ready, rise with water and let it cool down for a while.
Next, take off the skin and cut into round slices.
In a shallow pot or pan, add the oil, the chopped onion, the garlic, and the spices and saute over medium heat so they release all their aromas.
Add the onions and continue to saute until golden brown. Add the tomato paste, stir and finish with the wine.
Bring this to a boil for a few moments, until the alcohol evaporates. Supplement this with enough lukewarm water to cover the onions and simmer for approx. 1 hour over low heat.
Place the tongue into the pot and continue to boil for around 20 minutes, until your sauce thickens. Finally, add the vinegar, boil for another 5 minutes and remove from the heat.
We accompany the food with a red glass of wine Nemea Agiorgitiko.