Recipe Categories
Soup & Stews
Beef Stew

Kat's Tongue Stew

1 lb Veal tongue
3 qt Water
1 sm White onion quartered
1 x Carrot peeled, and
    cut into 4 pieces
1 x Celery rib cut into 4 pieces
4 x Bay leaves
1 whl clove
1 1/2 tsp Salt
2 tsp Black peppercorns
2 tbl Unsalted butter
1 med Red onion diced
6 x Garlic cloves minced
2 med Tomatoes - (or 5 Roma) cored, seeded,
    and diced
2 x Jalapeno chiles stemmed, seeded
    if desired, and diced
1/2 bn Oregano, leaves only chopped
    Hot cooked rice for serving

 Method :
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.