Ingredients
Yes, I know you don’t just pick up a moose head at the corner store. But sometimes you can get some good parts from your local butcher or at Chinese supermarkets. Beef tongue will work just fine.
Serves 2 to 4
Stew:
- 1/3 of a moose tongue
- 1 small onion chopped
- 1 carrot sliced
- 1 potato cubed
- ½ cup cubed turnip or rutabaga cubed
- ½ cup barley soaked for 2 hrs then drained
- 1 beef bouillon cube
- 1-2 litres moose tongue stock (any stock will do)
- 1 T flour in ¼ cup cold water for flour paste thickener.
- 2 tsp liquid smoke
- Salt & pepper
Frybread:
Make this the old way, without measuring utensils. Roughly 2 cups flour, 1 or 2 tsp baking powder, pinch of salt, 1 T sugar(optional). Heat oil. Mix dry ingredients in a bowl. I find a bowl works better than a plate. Add water to make a dough, pat it out flat, cut it and shape however you wish, then drop into heated oil and fry until golden brown on the edges then flip over and repeat. Pull out the cooked pieces and rest on paper towel to absorb grease. Serve with hot stew.
Instructions
Stew:
- Boil the tongue for 1.5 to 2 hrs over medium heat then remove and plunge into cold water or a bowl of ice to cool down.
- Using a small knife to get under the skin, peel the skin from the tongue being careful not to burn.
- Cube the meat into bite sized chunks and set aside.
- Cook the vegetables until browned then transfer to stew pot and add the stock and the barley.
- Boil over medium heat for about 45 mins or until the barley is cooked through. If the barley is cooked so will the veggies.
- Stir in flour paste then add the meat and bouillon and bring stew back to a low boil.
- Simmer while you make frybread.
