Ingredients with Measurements:
- 2 lbs. of blue tongue meat, cut into small pieces
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup of red wine
- 2 cups of beef broth
- 1 can of diced tomatoes
- 2 bay leaves
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven or large pot over medium-high heat.
2. Add blue tongue meat and brown on all sides, about 5-7 minutes.
3. Remove meat from the pot and set aside.
4. Add onion, garlic, carrots, and celery to the pot and sauté until vegetables are tender, about 5-7 minutes.
5. Add red wine and scrape the bottom of the pot to release any browned bits.
6. Add beef broth, diced tomatoes, bay leaves, thyme, salt, and pepper to the pot.
7. Bring to a boil, then reduce heat to low and simmer for 2 hours or until the meat is tender.
8. Remove bay leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 15 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 10g
Protein: 40g
Substitutions for ingredients:
- Blue tongue meat can be substituted with beef or lamb.
- Red wine can be substituted with beef broth or vegetable broth.
Variations:
- Add potatoes or sweet potatoes for a heartier stew.
- Add mushrooms for a richer flavor.
- Use different herbs such as rosemary or oregano for a different taste.
Tips and tricks:
- Brown the meat in batches to avoid overcrowding the pot.
- Use a slotted spoon to remove the meat from the pot to avoid losing any juices.
- Let the stew sit for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze in a freezer-safe container for up to 3 months.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a deep bowl with a crusty bread on the side.
Garnishes:
- Fresh parsley or thyme.
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Mashed potatoes or roasted vegetables.
Troubleshooting advice:
- If the stew is too thin, let it simmer for a longer time to reduce the liquid.
- If the stew is too thick, add more beef broth or water.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Blue tongue meat is a traditional ingredient in Australian cuisine.
Flavor profiles:
- Savory, rich, and hearty.
Serving suggestions:
- Serve hot with a side of bread or potatoes.
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