It’s a time-consuming recipe, but it’s a must for Christmas, birthdays and other special occasions.
I’ve tried several soup stocks sold in Finland, but in the end, the best way to make it is to take the time to make it.
To make a brown sauce, fry butter and flour well to make a brown roux, and then cook it with soup stock. I made brown sauce in my junior high school cooking class, but it is difficult to know when it is time to stretch it, and more importantly, it takes a long time. If you make the sauce by dusting the candy-colored onions with flour, it will be a little lighter in color, but it is easier than brown sauce, and most importantly, it tastes better.
I’ll write more about brown onions later, but the answer to why they turn brown is because they are burnt. The key words are Maillard reaction and caramelization reaction, but I won’t go into that now. The three most important things to do to quickly make candy-colored onions are:
1. cut them thinly in the direction that breaks the fibers to destroy the fibers
2. heat them in the microwave to destroy the cells, and
3. leave them alone without stirring to burn them quickly.
If you are patient and don’t touch them until they are almost burnt, you will get beautiful golden brown onions in about 10-15 minutes of heating. By the way, I tried to destroy the fibers as much as possible beforehand by putting them in a blender and then heating them in a frying pan, but they stuck to the surface and didn’t turn out as well as I had hoped. Moderation is the key to success.
Beef Tongue Brown Stew
- beef tongue 400 g
- water 500 mL
- onion 250 g
- wheat flour 4 tablespoon
- can diced tomato 200 g
- potato 200 g
- carrot 150 g
- mushroom 100 g
- pressure pot
- Cut beef tongue into bite-sized pieces.
- Put beef tongue and 500mL water in a pressure pot, set to high pressure, and heat over medium heat. Cook for 20 minutes after the sound of steam. If you don’t have a pressure pot, boil it for about 1 hour.
- After heating, separate the soup left from cooking the tongue. Add water to the boiled soup to make a total volume of 500 mL.
- Cut the onion into thin slices in a direction that cut the fibers.
- Place the onions in a heatproof container and microwave until transparent.
- Place the onions in a frying pan over medium heat.
- Spread the onions in the pan and let them stay until they start to brown, then add about 1-2 tablespoons of water and mix. While leaving them fry, prepare the other vegetables (see below).
- Fry the onions brown, then add water and mix repeatedly to make the whole dish golden brown.
- Add flour and mix well.
- Add the boiled soup 100 mL at a time, mixing well each time.
- Add the canned tomato and seasoning and adjust taste.
- Cut all the vegetables into bite-sized pieces.
- Heat carrots and potatoes in a microwave oven until soft enough.
- Add the beef tongue and vegetables to the roux and simmer for 5-10 minutes.
- Serve and enjoy!
I’ve tried several soup stocks sold in Finland, but in the end, the best way to make it is to take the time to make it. Pressure-boil the beef tongue to make it tender. There is no need to cook the surface on a frying pan. Cooking the surface does not prevent the loss of moisture, and the savory taste and aroma from the Maillard reaction is not necessary for brown stew. Of course, you don’t need the crispy texture either. A pressure pot is the best way to tenderize the meat in a short time and to get the broth. Of course, if you don’t have a pressure pot, you can cook the meat in a regular pot for about an hour, but considering the time and effort involved, a pressure pot is a good idea.