TONGUE STEW
Provided by Food Network
Categories main-dish
Time 3h15m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Place the tongue in a medium saucepan and add water - add enough to cover. Add the white onion, carrot, celery, bay leaves, clove, salt and black peppercorns. Bring to a boil, reduce to a simmer and cook, uncovered, 1 1/2 to 2 hours, until tender. Transfer the tongue to a cutting board, cover with a damp towel and set aside to cool. Strain and reserve the stock.
- Peel and discard the tongue's skin. Cut the meat into 3 x 1/2-inch julienne strips.
- Melt the butter in a large saucepan over medium-high heat. Saute the red onion until well browned, about 10 minutes. Stir in the garlic and saute an additional 2 minutes. Add the tomatoes and jalapenos and saute 2 minutes longer. Then add the tongue and reserved stock. Simmer 8 minutes. Sprinkle in the oregano, and remove from the heat. Serve over white rice.
LENGUA (BEEF TONGUE) STEW
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.).
Provided by Dasha
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 10
Steps:
- 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 Facts : Calories 387.8 calories, Carbohydrate 17.4 g, Cholesterol 124.5 mg, Fat 25.8 g, Fiber 2.5 g, Protein 20.1 g, SaturatedFat 8.4 g, Sodium 1390.5 mg, Sugar 7.6 g
RANCH STEW
My husband, our five children and I have enjoyed this easy-to-make stew for years. We especially love the dumplings. Our bachelor son even makes it for himself! - Margaret Froehling, Wood Dale, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the beans, corn and tomatoes; bring to a boil. Reduce heat. , In a small bowl, combine biscuit mix and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.
Nutrition Facts : Calories 508 calories, Fat 16g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 1069mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 9g fiber), Protein 32g protein.
KING RANCH BEEF STEW
I got this from a magazine while I was staying at a great little B&B in Sonoita, Arizona. It's excellent comfort food on a cold winter day.
Provided by Chilicat
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Brown meat in a large saucepan.
- Stir in beef broth, lemon juice, Worcestershire sauce, garlic, sliced onion, sugar & spices.
- Bring to a boil; reduce heat. Cover and simmer until beef is nearly tender, 1 to 1 1/4 hours.
- Stir in veggies. Bring to a boil, then simmer 30 minutes more.
- Combine flour and water in jar. Shake until smooth. Stir into stew.
- Cook and stir until slightly thickened and bubbly. Season to taste.
Nutrition Facts : Calories 156.1, Fat 4, SaturatedFat 0.7, Sodium 501.2, Carbohydrate 27, Fiber 4.2, Sugar 6.2, Protein 4.4
TEXAS RANCH-STYLE STEW
Ground beef, beans and pasta thickens this hearty stew that's perfect for brisk autumn days. The zippy sauce, made with canned vegetable juice, gives the chunky mixture a western flair -Mrs. J.W. West of Alvord, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Drain pasta; stir into stew.
Nutrition Facts : Calories 307 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 886mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges
RANCH BEEF STEW
Make and share this Ranch Beef Stew recipe from Food.com.
Provided by _Pixie_
Categories Stew
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place meat in 1 quart baking dish.
- Brown in slow oven at 325F for 45 min, stirring occasionally.
- Add 1 cup of water to dish.
- Cover, bake for 1 hr or until meat is tender.
- Meanwhile, cook carrots in remaining 2 cups water.
- When partially cooked, add potatoes and cook until all tender.
- Add onions and peas.
- Put vegetables into beef dish.
- Thicken liquid from vegs. with flour if desired.
- Add worcestershire sauce, salt, and pepper to liquid.
- Pour over meat and vegs.
- Cover and return to oven for 20 minute.
Nutrition Facts : Calories 397.6, Fat 13.5, SaturatedFat 5.8, Cholesterol 79.4, Sodium 503.7, Carbohydrate 43.2, Fiber 7.8, Sugar 11.8, Protein 27.9
BEEF TOUNGE STEW
Tongue is not something you'll typically find on many restaurant menus, not to mention dinner tables. Although beef tongue is very affordable, cooking it is the real trick. Cooking beef tongue Mexican style takes about four hours, but this tasty Mexican dish is worth the time. Many people who've tried this recipe have mistaken it for slow cooked roast, and were simply amazed to discover the true ingredients.
Provided by Home organic
Categories Meat
Time 4h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Scrub the tongue thoroughly with water. Place it in a pot, add water to cover the tongue and add the quartered onion. Bring it to a boil over high heat, then lower the heat to medium and boil for approximately three hours or until the tongue is no longer pink. In general, boil for 50 minutes per pound of tongue.
- Remove the tongue from the pot and allow it to cool until you can handle it without burning yourself. Do not allow too much cooling before peeling the tongue. It needs to be very warm, but not hot. Slit the area on the taste bud side of the tongue with a sharp knife. Peel off both sides of the beef tongue. If you find any small bones, gristle and blood vessels, discard. Once skinned and cleaned, slice the tongue in 1/2-inch slices, diagonally against the grain.
- Heat the oil in a deep skillet over medium heat, add the onion and stir until it becomes translucent. Add the garlic and stir for one to two minutes. Add the chopped tomatoes, long green chiles, oregano and thyme. Reduce the heat to medium low and allow the mixture to simmer for approximately 15 minutes.
- Add the tomato paste and mix thoroughly until it incorporates, and then the chopped capers, salt and pepper. Stir well. Add the sliced tongue and cover it with the sauce. Lower the heat to a simmer, and cook for 30 minutes. Remove from heat and serve hot.
- Serve with potatoes, flour or corn tortillas, or Spanish rice.
Nutrition Facts : Calories 465.2, Fat 31.2, SaturatedFat 12.5, Cholesterol 148.2, Sodium 680.6, Carbohydrate 18.4, Fiber 2.9, Sugar 7.1, Protein 27.9
LENGUA (BEEF TONGUE) STEW
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.).
Provided by Dasha
Categories Beef Stew
Time 2h40m
Yield 6
Number Of Ingredients 10
Steps:
- 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 Facts : Calories 387.8 calories, Carbohydrate 17.4 g, Cholesterol 124.5 mg, Fat 25.8 g, Fiber 2.5 g, Protein 20.1 g, SaturatedFat 8.4 g, Sodium 1390.5 mg, Sugar 7.6 g
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