Tongue Stew

Name: Tongue Stew
Ingredients: 1 pound veal tongue; 3 quarts water; 1 white onion small, quartered; 1 carrot peeled, and; 1 celery rib cut into 4 pieces; 4 bay leaves; 1 clove; 1 teaspoon salt; 2 teaspoons black peppercorns; 2 tablespoons unsalted butter; 1 red onion medium, diced; 6 garlic cloves minced; 2 tomatoes mediums, or 5 Roma cored, seeded; 2 jalapeno chiles stemmed, seeded; oregano leaves only chopped; cooked rice for serving

16 ingredients

3 steps

Ingredients

1 pound veal tongue
3 quarts water
1 white onion small, quartered
1 carrot peeled, and
1 celery rib cut into 4 pieces
4 bay leaves
1 clove
1 teaspoon salt
2 teaspoons black peppercorns
2 tablespoons unsalted butter
1 red onion medium, diced
6 garlic cloves minced
2 tomatoes mediums, or 5 Roma cored, seeded
2 jalapeno chiles stemmed, seeded
oregano leaves only chopped
cooked rice for serving

Directions

1

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.
2

Peel and discard the tongue's skin. Cut the meat into 3- by 1/2-inch julienne strips.
3

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.