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Stewed beef tongue with vegetables

Stewed Beef Tongue with Vegetables

Tongue is unbelievably tasty—good enough to make your mouth water! Beef tongue has long been prized as a delicacy the world over, and every cook has their own special way of preparing it. This particular recipe comes from Australian cuisine—I saw the famous Australian chef Michael Smith make it on TV.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Dill

Garlic (1 head)

Sunflower oil

Beef tongue

500

Tomatoes

Onion

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 7 g

Fats 45 % 9 g

Carbohydrates 20 % 4 g

123 kcal

GI: 100 / 0 / 0

Cooking method

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First, he rinsed the beef tongue thoroughly. Then he poured a little water into a small saucepan and set it on the stove. Once the water came to a boil, he added the tongue, salted it, and turned the heat down. Next he peeled the onions and cut them into half-moons. He took a large cast-iron skillet, poured in sunflower oil, and set it to heat up. He added the onion and fried it until golden. He sliced the tomatoes into thin rounds, added them to the onion, seasoned with salt and pepper, and left everything to simmer over low heat. Then he rinsed the dill well and peeled the garlic; he minced both and added them to the skillet. He took the tongue out of the saucepan, sliced it, and added it to the onion mixture. He seasoned with salt and pepper, stirred everything together, and let it sit on the stove for a few minutes. All told it took him about 2 hours. I liked the recipe so much that I made it myself—the flavor was zesty and one of a kind. Give this stewed beef tongue a try, following our skilled cook's recipe.