Beef Tongue Stew

Instructions

1. Prepare the beef tongue
   Place the beef tongue in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil. Reduce heat and simmer for about 1 hour. Remove the tongue, allow it to cool slightly, then peel off the outer skin. Cut the tongue into 1-inch cubes.
2. Sauté the aromatics
   In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onions and cook until translucent, about 5 minutes. Add the garlic, carrots, and celery, cooking for another 5 minutes until vegetables begin to soften.
3. Deglaze and build the stew base
   Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly. Add the tomato paste and stir to incorporate.
4. Add liquids and seasonings
   Add the beef broth, bay leaves, and dried thyme. Season with salt and pepper. Bring the mixture to a simmer.
5. Cook the stew
   Add the cubed beef tongue to the pot. Cover and reduce heat to low. Let it simmer gently for about 2 hours, until the tongue becomes very tender.
6. Add the potatoes
   Add the halved potatoes to the stew and continue cooking for another 30 minutes until the potatoes are fork-tender.
7. Final seasoning
   Taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaves before serving.
8. Serve
   Ladle the stew into bowls, garnish with fresh chopped parsley, and serve hot with crusty bread on the side for dipping in the rich broth.