|1 pounds||Veal tongue|
|1 small||White onion; quartered|
|1||Carrot; peeled, and|
|Cut into 4 pieces|
|1||Celery rib; cut into 4 pieces|
|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,|
|2||Jalapeno chiles; stemmed, seeded|
|If desired; and diced|
|½ bunch||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, 1½ 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 ½-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.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6147 broadcast 07-30-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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