Tongue Stew

Recipe Ingredients

1 lb	454g / 16oz	Veal tongue
3		Water
1		White onion - quartered (small)
1		Carrot - peeled, and
		Cut into 4 pieces
1		Celery rib - cut into 4 pieces
4		Bay leaves
1		Whole clove
1 1/2 teaspoons	7.5ml	Salt
2 teaspoons	10ml	Black peppercorns
2 tablespoons	30ml	Unsalted butter
1 tablespoon	15ml	Red onion - diced (medium)
6		Garlic cloves - minced
2		Tomatoes - (or 5 Roma) - cored, seeded, (medium)
		And diced
2		Jalapeno chiles - stemmed, seeded
		If desired, and diced
1/2		Oregano, leaves only - chopped
		Hot cooked rice - for serving

Recipe Instructions

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.

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

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 - http://www.foodtv.com

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