Tongue Stew


1 pound Veal tongue
3 quarts Water
1 small White onion quartered
1 Carrot peeled, and
cut into 4 pieces
1 Celery rib cut into 4 pieces
4 Bay leaves
1 whl clove
teaspoon Salt
2 teaspoons Black peppercorns
2 tablespoons Unsalted butter
1 medium Red onion diced
6 Garlic cloves minced
2 mediums Tomatoes - (or 5 Roma) cored, seeded,
and diced
2 Jalapeno chiles stemmed, seeded
if desired, and diced
bn Oregano, leaves only chopped
Hot cooked rice for serving


Place the tongue in a medium saucepan and add water - add enough to cover. Add the white onion, carrot, celery, bay leaves, clove, salt and black peppercorns. Bring to a boil, reduce to a simmer and cook, uncovered, 1 1/2 to 2 hours, until tender. Transfer the tongue to a cutting board, cover with a damp towel and set aside to cool. Strain and reserve the stock.
Peel and discard the tongue's skin. Cut the meat into 3- by 1/2-inch julienne strips.
Melt the butter in a large saucepan over medium-high heat. Saute the red onion until well browned, about 10 minutes. Stir in the garlic and saute an additional 2 minutes. Add the tomatoes and jalapenos and saute 2 minutes longer. Then add the tongue and reserved stock. Simmer 8 minutes. Sprinkle in the oregano, and remove from the heat. Serve over white rice.
This recipe yields 3 to 4 servings.




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Sunday, February 14, 2010 - 4:04am


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