Red Wine Braised Beef Tongue Tacos

What Jew Wanna Eat

Ready in: 260 minutes
Prep Time: 20 minutes
Cook Time: 240 minutes
Servings: 6
Gluten Free
Dairy Free
Very Popular

Ingredients

  • 1 beef tongue, 3-4 pounds
    Frozen;Meat
  • ¼ cup brown sugar
    Baking
  • 3 Tablespoons grapeseed oil or another high-heat oil
    Oil, Vinegar, Salad Dressing
  • 3 large carrots, cut into rounds
    Produce
  • Chicken broth
    Canned and Jarred
  • Optional: corn tortilla, red sauerkraut, avocado, cilantro, green onions
    Bakery/Bread;Pasta and Rice;Ethnic Foods
  • 2 cups dry red wine
    Alcoholic Beverages
  • 2 cloves garlic, minced
    Produce
  • Kosher salt & black pepper
    Spices and Seasonings
  • 1 teaspoon smoked paprika
    Spices and Seasonings
  • 12 ounces tomato paste
    Pasta and Rice
  • 1 large white onion, cut into thin slices
    Produce

Steps

  • First, wash your tongue thoroughly (hehe). Then put it in a large pot and cover the tongue ¾ of the way up with warm water. Bring the water to a boil and lower to a simmer and simmer it covered for an hour and a half.Cool the tongue, skin, trim off any gristle and gross looking pieces and cut into pieces. Season tongue liberally with salt and pepper.In a large dutch over, heat grapeseed or any high heat oil over medium high heat. Then brown tongue on all sides, about 8 minutes total.
  • Remove the tongue, then add in sliced onion and carrots and brown those until well colored, about 7 minutes. Lower heat to medium and add in minced garlic and saute for an additional minute.Then add in tomato paste, increase heat to medium high and brown for an additional 7 minutes until the paste is a rich brownish red color. Deglaze with red wine, making sure to scrape up all the good bits stuck to the pan. Simmer until wine is reduced by half.Then add in 1 Tablespoon salt, 2 teaspoons black pepper, 1 teaspoon smoked paprika and sugar and put meat back in the pan.
  • Add chicken broth until tongue is a little more than halfway covered.Bring everything to a boil, lower to a simmer and cover. Braise tongue for about 3 hours until very tender but not falling apart.
  • Let cool at least 30 minutes or overnight.
  • Cut into pieces, and make tacos! Or eat as is.I served mine with avocado, red sauerkraut, cilantro and green onions as garnish!

Nutrition

  • Calories: 293.95  cal  (14.7%)
  • Fat: 8.2  g  (12.62%)
  • Saturated Fat: 0.74  g  (4.59%)
  • Carbohydrates: 39.7  g  (13.23%)
  • Sugar: 18.84  g  (20.93%)
  • Cholesterol: 0.12  mg  (0.04%)
  • Sodium: 685.99  mg  (29.83%)
  • Alcohol: 8.4  g  (46.67%)
  • Protein: 4.75  g  (9.5%)
  • Vitamin A: 7044.13  IU  (140.88%)
  • Vitamin E: 4.07  mg  (27.16%)
  • Potassium: 800.08  mg  (22.86%)
  • Fiber: 5.53  g  (22.13%)
  • Vitamin C: 16.78  mg  (20.33%)
  • Manganese: 0.37  mg  (18.43%)
  • Vitamin K: 16.59  µg  (15.8%)
  • Phosphorus: 151.89  mg  (15.19%)
  • Copper: 0.28  mg  (14.16%)
  • Vitamin B6: 0.28  mg  (14.15%)
  • Iron: 2.33  mg  (12.94%)
  • Vitamin B3: 2.58  mg  (12.9%)
  • Magnesium: 51.07  mg  (12.77%)
  • Vitamin B2: 0.14  mg  (8.05%)
  • Selenium: 5.05  µg  (7.22%)
  • Calcium: 69.49  mg  (6.95%)
  • Vitamin B1: 0.1  mg  (6.46%)
  • Zinc: 0.86  mg  (5.76%)
  • Folate: 19.99  µg  (5.0%)
  • Vitamin B5: 0.27  mg  (2.65%)

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