Ingredients2 h 40 m servings 388
- 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.
Per Serving: 388 calories; 25.8 17.4 20.1 125 1391 Full nutrition
ReviewsRead all reviews 3
Great stew. Parents won't eat tongue, but didn't tell them and they loved it. I wasn't sure about using taco seasoning mix but it worked great. We are garlic lovers so added minced garlic in ...
It was really tasty, and I was very hesitant. My husband had eaten tongue before, so I went for it and didn't regret it. I might have added too much taco seasoning.