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Beef Tongue Stew

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PREP TIME
10 min
COOKING TIME
150 min
TOTAL TIME
160 min
SERVINGS
6 servings
Dinner Mexican
Beef Tongue Stew
Ingredients
  • 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
Instructions
1
Submerge the beef tongue into a large container with a secure-fitting cover and fill it with water up to 1 inch above the tongue. Add salt and bring the mixture to a rolling boil. Gradually decrease the heat to a low-medium temperature, cover, and cook until the meat becomes tender, taking approximately 2 hours.
2
Strain the liquid and set it aside for later use. Remove the skin from the tongue and shred the remaining meat using two forks; place it aside for now.
3
Heat a generous amount of oil in a large cooking vessel over medium-high heat. Introduce the onion, leek, celery, and carrots into the pot and cook, stirring occasionally, until they become soft and tender, taking around 5 minutes. Stir in the tomato paste until it forms a smooth consistency and cook for an additional minute. Add the shredded meat, reserved broth, and taco seasoning to the pot along with a pinch of salt; bring the mixture to a boil.
4
Gradually decrease the heat to a low-medium temperature and cook until the vegetables are tender, taking 20 to 30 minutes. Season with salt and pepper to taste.