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Japanese beef tongue stew

Beef Tongue Stew

Course Main Course
Cuisine Japanese
Servings 4
Author Lucy Seligman


  • 1-1/2 lbs Beef (Ox) tongue, skinned and cut into chunks
  • 2-3 tbsps Vegetable oil for sautéing
  • 1 medium onion, peeled and thickly sliced
  • 1 garlic clove, peeled and finely chopped
  • Salt and freshly ground black pepper, to taste
  • 10-1/2 oz. Demi-glace sauce (homemade or store-bought)*
  • 6 oz. Tomato paste
  • 3/4 cup Dry good-quality red wine
  • 1/2 cup + 2 tablespoons dry Madeira
  • 1 cup Water
  • 1 Bay leaf
  • 1/2 Beef bouillon cube, crushed

Accompanying vegetables

  • 8 shallots, peeled
  • 16 snow peas, trimmed
  • 8 baby carrots, trimmed and peeled
  • 8 baby potatoes, peeled

 To garnish:

  • Fresh Parsley, minced


  • In a medium saucepan,heat the oil and sauté onion and garlic until lightly browned. Add the tongue and continue to sauté until brown. Season with salt and pepper to taste.
  • Add all the other ingredients, except for 2 tablespoons of Madeira, and stir well. Cover and turn heat down to low. Simmer for one hour, stirring occasionally, then taste the tongue for desired doneness and continue cooking. The longer this stew simmers,the better it will taste – about three hours is best. Just before serving,reheat, adjust seasonings, and add the remaining Madeira.
  • To prepare the vegetables, boil or steam them and season to taste. If desired, just before serving, lightly sauté them in a little butter.
  • To serve, arrange separate mounds of vegetables on one side of a deep plate. Pile the stew (sauce to be served separately) on the other side of the plate and top with a little sauce. Sprinkle with minced parsley and serve immediately.


This stew can be made a day in advance and slowly reheated. Season to taste once again and serve.