Savory French Beef Tongue Ragoût

1.Rinse the beef tongue under cold water and pat dry with paper towels.

2.In a large pot, heat olive oil over medium heat. Add the beef tongue and brown on all sides, about 5 minutes per side. Remove the tongue and set aside.

3.In the same pot, add the chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté until the vegetables are softened, about 5-7 minutes.

4.Stir in the flour and cook for another minute, stirring constantly.

5.Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.

6.Stir in the tomato paste, bay leaf, thyme, rosemary, salt, and pepper.

7.Return the beef tongue to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the tongue is tender.

8.Once tender, remove the tongue from the pot and let it cool slightly. Peel off the skin and discard it.

9.Slice the tongue into thin slices and return to the pot.

10.Simmer for an additional 30 minutes to allow the flavors to meld.

11.Remove the bay leaf before serving.

12.Garnish with fresh parsley and serve hot.