Best 9 Spring Hill Ranchs Beef Tongue Stew Recipes

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**Beef Tongue Stew: A Culinary Journey of Taste and Tradition**

Embark on a culinary adventure with beef tongue stew, a dish that blends unique flavors and textures to create a hearty and satisfying meal. Beef tongue, often overlooked but packed with savory richness, takes center stage in this delectable stew. Simmered in a flavorful broth infused with aromatic vegetables, herbs, and spices, the tongue transforms into a tender and succulent delicacy. Accompanied by hearty potatoes, carrots, and onions, this stew promises a symphony of tastes and textures that will warm your soul and tantalize your palate. Discover the art of transforming an underrated cut into an extraordinary culinary masterpiece with this collection of beef tongue stew recipes.

Check out the recipes below so you can choose the best recipe for yourself!

TONGUE STEW



Tongue Stew image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 3 to 4 servings

Number Of Ingredients 15

1 pound veal tongue
3 quarts water
1 small white onion, quartered
1 carrot, peeled and cut into 4 pieces
1 celery rib, cut into 4 pieces
4 bay leaves
1 whole clove
1 1/2 teaspoons salt
2 teaspoons black peppercorns
2 tablespoons unsalted butter
1 medium red onion, diced
6 garlic cloves, minced
2 medium or 5 Roma tomatoes, cored, seeded and diced
2 jalapeno chiles, stemmed, seeded if desired and diced
1/2 bunch oregano, leaves only, chopped

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.

SPRING HILL RANCH'S BEEF TONGUE APPETIZERS



Spring Hill Ranch's Beef Tongue Appetizers image

If you are not familiar with beef tongue, do not despair - The flavor is marvelous, even though the handling and mind-set take just a little getting used to!. With this appetizer, succulent beef tongue slices are wrapped around or folded over a mixture of butter, Roquefort cheese and a touch of horseradish. This recipe is an...

Provided by Wiley P

Categories     Meat Appetizers

Time 30m

Number Of Ingredients 5

2 Tbsp salted butter, softened
2 Tbsp roquefort cheese (or bleu, gorgonzola or stilton), crumbled
1/2 tsp grated horseradish (not horseradish "sauce")
1/2 lb very thinly sliced cooked and trimmed beef tongue
garnish: fresh parsley leaves or dill weed

Steps:

  • 1. In a small mixing bowl, combine the butter, Roquefort cheese and horseradish, mashing and mixing it thoroughly with a fork.
  • 2. Lay out your strips of tongue out on a flat surface. Place a thin layer of the butter mixture onto each slice of tongue. Place a small bit of parsley or dill on each side. Roll or fold over the tongue so that the bits of the parsley or dill are showing at the ends. Secure them with toothpicks. Cover and refrigerate the appetizers until you are ready to serve them.

SPRING HILL RANCH'S BRAISED BEEF STEW



Spring Hill Ranch's Braised Beef Stew image

This is Sis' favorite beef stew here at the ranch, and to be honest, it's mine, too. If you wish, add chopped potatoes during the last 30 minutes of braising or peas, carrots, and/or green beans the last 15 minutes. Serve in a bowl or over noodles, rice or cheese grits. Then get ready for the compliments!

Provided by Wiley P

Categories     Roasts

Time 2h30m

Number Of Ingredients 14

6 slice bacon, diced
3 lb beef chuck tender roast (eye of chuck)
2 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
1/4 c all purpose flour
2 Tbsp olive oil
3 medium carrots, diced
3 scallions (green onions), chopped
1 medium yellow or white onion, diced
1/4 c red wine (merlot is good)
3 to 4 c low sodium beef broth
2 sprig(s) fresh thyme (or 1 teaspoon dried thyme leaves)
2 sprig(s) fresh rosemary (or 1 teaspoon dried rosemary, crushed)
noodles, rice or cheese grits for serving

Steps:

  • 1. Adjust an oven rack to the lower-middle position and preheat the oven to 325°.
  • 2. In a large Dutch oven over medium heat, cook the bacon until it is crispy and all the fat is rendered. Remove the bacon and set it aside. Drain off all but 2 Tablespoons of the drippings.
  • 3. Meanwhile, cut the chuck tender roast into 3/4"-to-1" cubes. Toss the cubes with the 1 teaspoon of salt, 1/2 teaspoon of pepper and the flour. Set them aside.
  • 4. Add the olive oil to the remaining bacon drippings and raise the heat to high. In batches, brown the beef cubes on all sides, 60-90 seconds per side. Remove the browned cubes and set them aside.
  • 5. Lower the heat to medium. Add the carrots, scallions and onions to the pan and cook them for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of fond. Add the broth, 1 teaspoon kosher salt and 1/2 teaspoon of black pepper and bring the pot to a boil. Add the browned beef cubes and any juices back to the pot; they should be almost completely submerged. Finally, add the cooked bacon, thyme and rosemary sprigs (whole) to the liquid.
  • 6. Put on a lid and transfer the pot to the oven. Cook until the beef cubes are fork-tender, about 1-1/2 to 2 hours. Remove the pan from the oven. If the sauce has not thickened enough, stir in a slurry of 2 Tablespoons of cornstarch and 4 Tablespoons of cold water, then bring the pot back to a boil for about 2 minutes, stirring often. Allow the completed stew to sit for at least 20 minutes with the lid on before serving.
  • 7. For each serving, arrange a couple scoops of stew over a bed of noodles, rice or cheese grits.

SPRING HILL RANCH'S BEEF TONGUE STEW



Spring Hill Ranch's Beef Tongue Stew image

This recipe is for a Basque tongue stew. It is a wonderful traditional beef stew which I learned to cook while living in northeastern Nevada. If you've never used beef tongue as an ingredient before, handling it takes a little getting used to. You simply have to forge onward and get over it! LOL! The flavor is similar to goat,...

Provided by Wiley P

Categories     Beef

Time 2h15m

Number Of Ingredients 15

2 1/2 to3 lb beef tongue
2 medium carrots, chopped
15-20 sprig(s) fresh parsley
2 medium bay leaves
15 peppercorns
1 medium white onion, peeled and quartered
FOR THE SAUCE:
1/4 c olive oil
8 clove garlic, peeled and crushed
2 medium white onions, peeled and diced (about 2 cups)
1 large green bell pepper, diced (about 1 1/2 cups)
1 can(s) (28 ounces) diced tomatoes, drained
1/4 c chopped parsley (or 2 tablespoons dried parsley flakes)
5 c beef broth or stock
we often throw 2 or 3 chopped potatoes in while making the sauce

Steps:

  • 1. Place the beef tongue, chopped carrots, parsley, bay leaves, pepper corns and quartered onion in a 6 qt pot (or pressure cooker) with sufficient water to cover. Bring to a boil, then reduce to rolling simmer covered for 2 1/2 hours. If cooking in a pressure cooker, cook at high pressure (15 psi) for 60-75 minutes, then allow pressure to release normally.
  • 2. Remove the tongue. Peel off the skin and trim the underside a bit. Discard the first 1/4" slice from the back. Then cut 1/4" slices crosswise to tip of tongue. You then add these slices to the prepared sauce (directions following) and simmer covered for about 45 minutes after which you continue simmering for one hour uncovered, stirring occasionally. Then serve the slices covering them with the sauce.
  • 3. For the sauce: While the tongue is cooking, in a 6 quart saucepan sauté the garlic, onion and green pepper in oil. Add the tomatoes, and parsley. Simmer until the tomatoes are tender, about 10 minutes. Add the beef stock, cover the pot and simmer it for 1 hour. Remove the cover and simmer it for another hour to allow reduction and thickening, stirring occasionally. Add the tongue slices as described above to finish the cooking process.

LENGUA (BEEF TONGUE) STEW



Lengua (Beef Tongue) Stew image

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

1 (2 pound) beef tongue
1 teaspoon salt
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 small leek, thinly sliced
2 stalks celery, thinly sliced
2 large carrots, shredded
1 (6 ounce) can tomato paste
2 (1 ounce) packets taco seasoning mix (such as Goya®)
salt and black pepper to taste

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



Ranch Stew image

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

1 pound ground beef
1 can (16 ounces) kidney beans, undrained
1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup biscuit/baking mix
1/3 cup milk

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.

SPRING HILL RANCH'S SLOW COOKER BEEF STEW



Spring Hill Ranch's Slow Cooker Beef Stew image

This is what slow cookers were invented for - Cooking stuff low and slow and long. And this is the very basic in beef stews for the slow cooker. Really delicious as it is written, from here you can develop a world class stew. Add an assortment of spices, your favorite red wine, different vegetables. This will give you the...

Provided by Wiley P

Categories     Roasts

Time 8h30m

Number Of Ingredients 14

3-4 lb beef arm roast or boneless chuck roast, trimmed of an excessive fat and cut into bite-sized pieces
4 Tbsp canole or vegetable oil, divided
several pinch kosher salt, divided
several pinch freshly fround black pepper, divided
2 medium white onions, finely chopped
4 medium cloves of garlic, minced
1/4 c all-purpose flour
1 Tbsp chili powder
4 c finely chopped potatoes, skin-on
2 medium carrots, peeled and chopped
1 can(s) (14.5 ounces) fire roasted diced tomatoes, with juice
1 1/2 c good water
1 c frozen corn (optional)
1 c frozen peas (optional)

Steps:

  • 1. In a heavy skillet over medium-high heat, heat 1 Tablespoon of the oil. In batches, sear the beef pieces well, turning to sear most of the sides of each chunk. Season each batch with a pinch of kosher salt and a few grinds of black pepper as they sear. Remove the browned pieces to your slow cooker and repeat the process with more oil and more beef pieces until all the beef is browned. Note 1: Arm roast and chuck roast are nicely marbled and very flavorful - I highly recommend either in this stew. Note 2: Don't put more than about a quarter of the meat in the pan at one time. Crowding the meat pieces together will cause the meat to "steam" and release much of its moisture. That will dry the meat and reduce its ability to really brown nicely and it will not leave nice burned flavor-chunks ("fond") on the bottom of the pan. Note 3: You don't need to cook the beef pieces through, but just brown the outside. They will finish cooking in the crock pot.
  • 2. In the same pan, and using a little more oil if needed, cook the onions until they are beginning to soften, about 4 minutes. Season them with a little salt and pepper. Add the garlic and stir until it is fragrant, about 30 seconds. Move the cooked onion/garlic mixture to the slow cooker.
  • 3. Once the meat and onion/garlic mixture are in the slow cooker, sprinkle on the flour and chili powder. Stir it all around to coat everything.
  • 4. Add the potatoes, carrots, the tomatoes with their juice and the water. Put the lid on and cook on "low" setting for about 7 hours. If you are going to use the corn and/or peas, put them in and cook for an additional 1 hour. Note: If the sauce has not thickened, turn the heat up to high and bring the pot to a boil. Stir. The sauce does need to boil in order for the flour you added make the sauce thicken. If it still is not thick enough for your taste, stir 1 tablespoon of cornstarch with a couple tablespoons of cold water, then slowly stir it into your boiling pot.

SPRING HILL RANCH'S SOUTHWESTERN BEEF MARINADE 1



Spring Hill Ranch's Southwestern Beef Marinade 1 image

This is a wonderful chicana-style marinade that adds great southwestern flavor to steaks, stew meat, brisket, flank steaks or beef ribs. Coat the meat with the marinade and refrigerate it for at least a couple hours - overnight is fine. This recipe makes plenty to marinate 4 or 6 steaks, 3 or 4 pounds of stew-cut beef, or a good...

Provided by Wiley P

Categories     Other Sauces

Time 10m

Number Of Ingredients 8

3/4 c soy sauce (low sodium is fine)
2 clove garlic, minced or pressed
2 Tbsp dark brown sugar (light brown sugar may be used)
2 Tbsp tomato paste
2 Tbsp chili powder (use good stuff!)
1 Tbsp ground cumin (freshly ground if possible - it does mnake a difference!)
1/2 tsp ground cayenne pepper (less if you are ummm...heat sensitive)
2/3 c vegetable oil

Steps:

  • 1. In a small mixing bowl, whisk together the soy sauce, garlic, brown sugar, tomato paste, chili powder, cumin and ground cayenne. While whisking vigorously, drizzle in the oil. Store and marinate in the refrigerator.

SPRING HILL RANCH'S SOUTHWESTERN SHREDDED BEEF



Spring Hill Ranch's Southwestern Shredded Beef image

Full of Southwest flavors and spices, this shredded beef recipe is so good - and easy! The beef becomes so tender it melts in your mouth. There are so many ways to enjoy this slow-cooked beef... enchiladas, nachos, tacos, quesadillas, as a sandwich, etc. The best part about this shredded beef is the aroma of Southwest flavors...

Provided by Wiley P

Categories     Roasts

Time 8h50m

Number Of Ingredients 11

4-5 lb beef roast, top sirloin, eye of round, beef bottom round, arm or chuck
2 tsp freshly coarse ground black pepper
1 c beef broth
3 New Mexico #6 or Big Jim green chiles, roasted, peeled and diced (or 1 7-ounce can chopped green chiles)
1 large white or yellow onion, diced (about 1 1/2 cups)
1-5 medium chipotle chiles in adobo (1 for mild; 5 for spicy)
2 tsp garlic powder
2 Tbsp chopped fresh Mexican oregano (or 2 teaspoons dried flakes)
2 tsp New Mexican chili powder (from Chimayo if you can find it)
2 tsp freshly ground cumin
1 tsp ground cayenne pepper

Steps:

  • 1. Trim the roast of any excess fat and cut it into four relatively equal chunks. Rub the pieces with the black pepper and set them aside.
  • 2. In the slow cooker, stir together the broth, green chiles, onion, chipotles, garlic powder, oregano, chili powder, ground cumin, and cayenne.
  • 3. Add the pieces of beef, tucking them down into the sauce mixture. If the sauce/liquid does not come at least 1/3 of the way up the beef pieces, add enough water to do that.
  • 4. Cover and cook on the high setting until the meat begins to fall apart, about 8 hours. Check every once in awhile and, if necessary, add water to keep the roast from drying out.
  • 5. Turn the slow cooker down to the low setting and remove meat to a large bowl or 9x13 baking dish. Shred the meat using two forks.
  • 6. Return the meat to the slow cooker and cook it about 20 minutes to reheat and deepen the seasoning before serving.
  • 7. We will often freeze this in one-pound amounts so it's easy to grab a bag an make a bunch of burritos or tacos. It'll keep in the fridge for a few days or in the freezer for 6 months (not that you'll ever have it there that long!).

Tips:

  • Choose fresh, high-quality beef tongue: Look for a tongue that is firm and pink in color, with no signs of bruising or discoloration.
  • Soak the beef tongue in cold water for several hours or overnight: This will help to remove any impurities and make the meat more tender.
  • Blanch the beef tongue in boiling water for a few minutes: This will help to remove any remaining impurities and make the meat easier to peel.
  • Peel the beef tongue while it is still hot: This will be much easier than trying to peel it once it has cooled.
  • Cut the beef tongue into small pieces: This will help it to cook more evenly.
  • Brown the beef tongue in a large pot or Dutch oven: This will add flavor and help to seal in the juices.
  • Add vegetables and seasonings to the pot: Common vegetables used in beef tongue stew include onions, carrots, celery, and potatoes. Seasonings can include salt, pepper, garlic, thyme, and bay leaves.
  • Simmer the stew for several hours, or until the beef tongue is tender: The cooking time will vary depending on the size of the beef tongue and the type of vegetables used.
  • Serve the beef tongue stew hot, with crusty bread or dumplings: This hearty stew is perfect for a cold winter day.

Conclusion:

Beef tongue stew is a delicious and affordable dish that is easy to make. With a little planning, you can have a delicious and satisfying meal that the whole family will enjoy. So next time you are looking for a new recipe to try, give beef tongue stew a try. You won't be disappointed.

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