Beef Tongue Stew Basque

By scratch cook

Ingredients

• Sauce:
• 3 lbs beef tongue
• 2 carrots chopped
• 15 + sprigs of parsley
• 2 bay leaves
• 10-15 peppercorns
• 1 yellow onion peeled and quartered
• 1/4 cup of olive oil
• 8 cloves garlic peeled and crushed
• 2 cups peeled and diced yellow onion
• 1 1/2 cups cored, seeded and diced green pepper
• 2 14.5oz cans diced tomatoes without juice
• 1 4oz jar of whole green chiles pureed
• 1/4 cup chopped parsley
• 5 cups of beef stock 0r 3 14.5oz cans of 99% fat free beef stock
• pepper to taste

Preparation

Step 1

place first 6 ingredients in a 6qt pot with sufficient water to cover.
bring to a boil then reduce to rolling simmer covered for 2 1/2 hours.
remove tongue.
peel and trim 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.
the serve the slices covering them with the sauce. it's simply delicious.

Sauce:
in a 6qt saucepan saute garlic, onion and green pepper in oil.
add tomatoes, chiles and parsley.
simmer until tender. then add beef stock. Cover and simmer for 1 hour.
uncover and simmer for 1 hour to allow reduction and thickening, stirring occasionally.