Tongue stew

Yield: 1 servings

Measure 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

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.

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