SPRING HILL RANCH'S BEEF TONGUE STEW
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
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.
SPRING HILL RANCH'S BEEF TONGUE APPETIZERS
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
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.
LENGUA (BEEF TONGUE) STEW
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
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
SPRING HILL RANCH'S BEEF CHICANA
I do not really understand the connection between this absolutely wonderful plate of Southwestern comfort food and a lovely chicana...unless it is the way either one makes one feel all warm inside! But that's the name I learned this dish by, so who am I to argue? Beef chicana is the cattle rancher's answer to carne adovada, a...
Provided by Wiley P
Categories Tacos & Burritos
Time 5h
Number Of Ingredients 12
Steps:
- 1. Marinate the beef strips with the Southwestern Marinade in the refrigerator for 1-3 hours. (More time is fine...even overnight)
- 2. Heat the oil in a large skillet over medium heat. Brown the beef strips in batches. Combine all the beef strips, green bell pepper and onion. Pour the diced tomatoes and tomato sauce in and season with the garlic, chili powder, cumin, salt and pepper. Stir well. Cover and simmer for 30 minutes (stirring occasionally), then remove the lid and simmer an additional 15 minutes. Serve over rice or noodles, or in burritos or warmed flour tortillas. Garnish with sour cream, cheese, guacamole, salsa or pico de gallo, or whatever sounds good to you.
SPRING HILL RANCH'S SLOW COOKER BEEF STEW
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
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 BRAISED BEEF STEW
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
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 SOUTHWESTERN SHREDDED BEEF
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
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!).
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