Tongue stew
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | 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 | Whole clove | |
| 1½ | 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 | ||
| ½ | bunch | Oregano; leaves only, chopped |
| Hot cooked rice; for serving | ||
Directions
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@...
~or- MAD-SQUAD@...
09-28-1998
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.