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1
Thaw the frozen beef tongue naturally.
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2
If you are using a fresh one, it will be very tender when it's done.
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3
Parboil the tongue with vegetables.
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4
Then let it cool naturally in water used for cooking.
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5
When it has cooled, peel the skin and cut into your desired thickness.
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6
Prepare the stew.
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7
Stir fry aromatic vegetables and add enough water to cover and simmer.
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8
The aromatic vegetables include carrot, celery, shallots, garlic, etc.
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9
While you are simmering the stew, add mashed canned tomatoes.
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10
Simmer until it has reduced by half.
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11
Boil down 2 cups of red wine before you add it to the stew.
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12
Add the wine and strain.
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13
Then add the canned demi-glace sauce (optional).
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14
Saute flour in butter slowly until it has turned dark brown.
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15
Add water used for cooking the tongue to make a roux.
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16
It should look like this as shown in the photo.
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17
Dissolve the roux into the stew (Step 4).
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18
Season with Worcestershire sauce, ketchup, salt, pepper and sugar.
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19
Put the cooked tongue into the stew.
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20
If you used a frozen tongue, it will be very tender if you leave it to stand overnight.
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21
Serve with sauteed spinach or pasta.
