Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Veal tongue |
| 3 quarts | Water |
| 1 small | White onion; quartered |
| 1 \N | Carrot; peeled, and |
| \N \N | Cut into 4 pieces |
| 1 \N | Celery rib; cut into 4 pieces |
| 4 \N | Bay leaves |
| 1 \N | Whole clove |
| 1½ teaspoon | Salt |
| 2 teaspoons | Black peppercorns |
| 2 tablespoons | Unsalted butter |
| 1 medium | Red onion; diced |
| 6 \N | Garlic cloves; minced |
| 2 mediums | Tomatoes - (or 5 Roma); cored, seeded, |
| \N \N | And diced |
| 2 \N | Jalapeno chiles; stemmed, seeded |
| \N \N | If desired; and diced |
| ½ bunch | Oregano; leaves only, chopped |
| \N \N | 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@...
~or- MAD-SQUAD@...
09-28-1998
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.