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0 Beef Tongue Stew with Potato Croquettes

Sep 18

IMG_5007 (683x1024)
Intensely flavored stew using beef tongue which makes it almost taste like pot roast stew but much more depth and meaty flavor. This recipe should be served in small portion as it is very rich and a little will go a long way. This is a new dish that I have done and would serve it as a starter.

Beef Tongue Stew with Potato Croquettes

On 18/09/2011 (Sunday) at 6:02 pm by Benny.
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  • Prep Time:
    15 min
  • Cook Time:
    240 min
  • Ready Time:
    4 hour, 15 min


2 servings


  • One pound of beef tongue slice to 1/4 inch
  • one small carrot
  • one small onion
  • 3 cloves of garlic
  • Fresh Thyme bundle
  • one small rib of celery
  • 1 1/2 cups dry red wine
  • tablespoon creme fresh
  • teaspoon honey
  • tablespoon Worcestershire sauce
  • olive oil and kosher salt and pepper

Carrot Garnish

  • one small carrot sliced
  • knob of butter
  • kosher salt and pepper

Potato Croquettes

  • One medium potato peeled
  • one egg yolk
  • teaspoon of butter
  • kosher salt and pepper
  • one egg beaten
  • All Purpose flour
  • Panko Breadcrumbs
  • vegatable oil for frying


VIDEO Frying Croquettes

VIDEO Showcase

Let's start with getting the tongue cooking as this will take the longest. In an oven proof pot with a lid season your beef tongue and brown it in the pan with some vegetable oil putting a weight on it (I used a pot) so that it gets a good sear and does not curl up. Brown both sides then take out and drain the oil in the pot. In a food processor combine the  carrot, garlic, celery and onion and blitz until it is a fine chop and add this to the pot with some kosher salt and pepper.

Cook at medium heat until it becomes translucent add the red wine , Worcestershire sauce and fill almost to the top with water.  Now take a piece of foil large enough to fit in the pot and poke some holes in it. place the beef tongue in it and your thyme bundle and drop it into the pot making sure the liquid is covering the beef tongue. We want to keep the meat separate from the vegetable it will be easier when it comes to straining and also removing the thyme bundle.

Put the lid on it and into a 275 degree oven for 3-5 hours depending on your time. (I cooked mine for 6 hours) Check on the pot every hour or so and make sure there is plenty of liquid in it still adding if needed. Now take the foil out with the beef tongue still in it and put into a bowl with some of the liquid and keep aside.

Now strain that liquid into another pot and turn up the heat as we are now going to start reducing down the liquid. When it gets about half way add the honey and the creme fresh (do not use sour cream, add a little heavy cream instead) start tasting it you will start to know when its going to get to that perfect intensity flavor. Adjust your seasoning as well you may need more salt it is a matter of taste. Once it is reduced to around a third of the liquid you should have it tasting where it needs to be but keep tasting as its reducing its the only way to get it right when done set aside and keep warm.


At this point you should put your carrots into a small pot with the butter and season. Cook medium heat until carrots are just starting to get a little soft probably 3 min or so if you have made them similar size to mine. Set aside and keep warm.


Cut your peeled potato up and boil in salted water until fork tender. Drain and in the same pot add the egg yolk, butter and a little salt and mash then stir until creamy. Set aside let cool to room temp.

Set up your breading station with one bowl with flour, one with beaten egg and one with Panko bread crumbs. Using a melon baller to form the croquettes then rolling them in your hand to make them more of a perfect round (work fast or you will melt the butter and they will fall apart).

Now dredge the ball in the flour, then the egg wash finally the Panko bread crumbs. Do as many as you like and let them set up in the fridge for 20 min. Either deep fry these at 375 or shallow fry them same temp making sure to roll them around so all sides get to a golden brown. Take out, drain on a paper towel and keep at room temp until needed. They will keep for a couple hours out and never get soggy.

To finish the dish place several pieces of the warm beef tongue on the bottom of a shallow bowl, lay several of the carrots around them, followed by enough of hot braising liquid to cover the beef tongue, add three mini croquettes to the bowl and drop some thyme flowers around and serve immediately.

The only way to describe the flavor is to take a big bowl of the best pot roast stew and compact it down into this elegant dish. The flavor is so beautifully intense that this serving will satisfy.






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