Free Recipe Tongue Stew
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Tongue Stew Recipe
1 lb Veal tongue
3 qt Water
1 sm White onion; quartered
1 Carrot; peeled, and
Cut into 4 pieces
1 Celery rib; cut into 4
-pieces
4 Bay leaves
1 Whole clove
1-1/2 ts Salt
2 ts Black peppercorns
2 tb Unsalted butter
1 md Red onion; diced
6 Garlic cloves; minced
2 md Tomatoes – (or 5 Roma);
-cored, seeded,
And diced
2 Jalapeno chiles; stemmed,
-seeded
If desired; and diced
1/2 bn Oregano; leaves only,
-chopped
Hot cooked rice; for serving
Tongue Stew Preparation
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. 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@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-28-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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